Chocolate Chia PuddingPrint Recipe
- 3 tbsp organic chia seeds
- 1/2 cup homemade almond milk
- 2 tbsp honey
- 1 tbsp cinnamon
- 2 tsp toasted sesame seeds
In a blender, place in the chia seeds and almond milk and let it sit for 5 minutes. Add the remaining ingredients and blend until smooth.
Transfer to molds or cups and place in refrigerator to set for at least 2 hours.
Before serving, add desired toppings.
Is there anything better than the richness of smooth decadent chocolate? Don’t think so. Any dessert is not complete without that bittersweet rich dark gold. The thing that amps this Chocolate Chia Pudding to the next level is you can make the batch, have one for dessert and the other for breakfast. It is malleable to any topping that you fancy and if your into minimalism and not opulence, can stand on its on just fine. For example, in the photograph its a dessert topped with homemade spiced almond cookies, dark chocolate with candied hazelnuts, and frozen raspberries. You can easily translate the same base pudding to breakfast by adding sliced bananas, coconut flakes, and hemp seeds. Below I’ve listed some options for toppings for am and pm times, and as always, adapt it to your specific taste or needs:
a. Orange segments, goji berries, and chopped walnuts
b. Pineapple, pepitas, and orange zest
c. Pear, grapefruit segments, and chopped almonds
a. Gluten free sugar cookie crumble, blueberries and coconut frosting
b. Walnuts, orange zest, and white chocolate shavings
c. Gluten free crumbled graham cracker, blueberries, and dried mulberries