Quite simply the easiest and cleanest pudding to make. Voluptuous and rich for breakfast, a small bite or dessert.
Ingredients
1/4 cup (1oz) Vosges Cacao Powder, sifted
5 tbsp Maple or Date Syrup
(or 5 pitted dates soaked in hot water for 1 hour)
1 pinch Sea Salt
1/2 tsp Vanilla Extract
1 2/3 cup (13.5oz) or 1 can of Coconut Milk
5 tbsp Maple or Date Syrup
(or 5 pitted dates soaked in hot water for 1 hour)
1 pinch Sea Salt
1/2 tsp Vanilla Extract
1 2/3 cup (13.5oz) or 1 can of Coconut Milk
2/3 cup (2oz) Chia Seeds
Garnish of your choice, like fresh blackberries or coconut flakes
Garnish of your choice, like fresh blackberries or coconut flakes
Preparation
In a small mixing bowl add cacao powder, maple or date syrup, salt and vanilla, whisk to combine.
If using softened dates, puree with the coconut milk in a blender.
Slowly add the coconut milk bit by bit and whisk until smooth.
Add chia seeds and whisk once more to combine. Cover and refrigerate.
After 10 minutes stir again, after 30 minutes stir once more to fully hydrate all the chia seeds.
Place in refrigerator overnight until a pudding-like consistency is achieved.
Store covered in the fridge for 4-5 days, though best when fresh.
Serve chilled with berries, coconut flakes or whipped coconut cream.
In a small mixing bowl add cacao powder, maple or date syrup, salt and vanilla, whisk to combine.
If using softened dates, puree with the coconut milk in a blender.
Slowly add the coconut milk bit by bit and whisk until smooth.
Add chia seeds and whisk once more to combine. Cover and refrigerate.
After 10 minutes stir again, after 30 minutes stir once more to fully hydrate all the chia seeds.
Place in refrigerator overnight until a pudding-like consistency is achieved.
Store covered in the fridge for 4-5 days, though best when fresh.
Serve chilled with berries, coconut flakes or whipped coconut cream.
