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
Step 1: In a small mixing bowl add cacao powder, maple or date syrup, salt and vanilla, whisk to combine.
Step 2: If using softened dates, puree with the coconut milk in a blender.
Step 3: Slowly add the coconut milk bit by bit and whisk until smooth.
Step 4: Add chia seeds and whisk once more to combine. Cover and refrigerate.
Step 5: After 10 minutes stir again, after 30 minutes stir once more to fully hydrate all the chia seeds.
Step 6: Place in refrigerator overnight until a pudding-like consistency is achieved.
Step 7: Store covered in the fridge for 4-5 days, though best when fresh.
Step 8: Serve chilled with berries, coconut flakes or whipped coconut cream.
Step 2: If using softened dates, puree with the coconut milk in a blender.
Step 3: Slowly add the coconut milk bit by bit and whisk until smooth.
Step 4: Add chia seeds and whisk once more to combine. Cover and refrigerate.
Step 5: After 10 minutes stir again, after 30 minutes stir once more to fully hydrate all the chia seeds.
Step 6: Place in refrigerator overnight until a pudding-like consistency is achieved.
Step 7: Store covered in the fridge for 4-5 days, though best when fresh.
Step 8: Serve chilled with berries, coconut flakes or whipped coconut cream.
