Talk about delicious! I love to make this in bulk, but you can do a third of the recipe for a single portion. I’m working on a few more variations of this simple recipe for you all too. So let me know what you think and what combos/flavors you’d be interested in seeing next.
Chocolate Chia Pudding
(Yields 3 cups)
1 Quart Sized Mason Jar
2 cups Unsweetened Raw Almond Milk, tutorial here
6 tbsp Black Chia Seeds
4 tbsp Coconut Palm Sugar
3 tbsp Cacao Powder
1 tbsp Maca Powder
1/4 tsp Vanilla Bean Powder
Agave, to desired sweetness – if desired
Measure everything into your quart sized mason jar.
Cover with lid securely and shake till mixed.
Refrigerate till chia seeds fully expand, at least 3 hours but overnight is best.
Serve cold, topped with desiccated coconut or superfoods of your choice.