While you puree chia seed pudding, it turns into clean and creamy similar to conventional pudding. On this recipe for Mexican Chocolate Chia Seed Pudding, I additionally added cinnamon and cayenne—as a result of why not? It really works for my breakfast shake, and it really works rather well on this pudding too. Bonus: you’ll be able to completely have this chia seed pudding for breakfast. Breakfast pudding! We’ll reside like kings!
Mexican Chocolate Chia Seed Pudding
A wealthy, creamy dairy-free pudding made with chia seeds.
1/three cup chia seeds
1 cup unsweetened almond (or different non-dairy) milk
2 tbsp unsweetened cocoa powder
1 tbsp maple syrup (I used Grade B)
1 tsp floor cinnamon
pinch of cayenne (non-obligatory)
Mix all elements in a medium bowl.
Cowl and refrigerate in a single day or at the very least eight hours.
Switch combination to a high-powered blender and mix till utterly clean. If pudding is heat from mixing, return to fridge till chilled. (Alternately, you’ll be able to simply stir the pudding and eat it with out mixing.)
This pudding is thick, virtually like a mousse. In the event you’ve blended your pudding and resolve you need it slightly thinner, add some additional milk. You’ll want to mix the pudding till utterly clean—in the event you don’t, will probably be gritty! A high-powered blender just like the Vitamix works finest. Any sweetener you want will work on this, and if 1 tablespoon of maple syrup isn’t candy sufficient, be happy so as to add extra.
Kiersten is the founder and editor of Oh My Veggies.