I must warn you all that this recipe could become an obsession! The first time I made my Vegan Choco Chia Pudding, I ate it ALL before my hubby and baby could try a bite! I felt guilty…well, not really. It was worth every delicious bite and it’s so good for me, right?!
This plant based recipe is raw, vegan, gluten free, non gmo, and dairy free. It’s a breakfast/dessert/snack all in one and so decadent, you will never think of chia seeds the same. It’s creamy, textured, sweet, healthy and loaded with antioxidants. Now that I have shared this recipe with my family, they are hooked! It’s also a baby favorite in this house. And did I mention it is sooo easy to make? I had a Stumptown coffee with my pudding this morning and am still feeling in a state of bliss!
I play around with many versions of the chia puddings as it is so healthy, simple and a great source of energy. A video coming to the blog soon on the different versions of this favorite.
VEGAN CHOCO CHIA PUDDING
Prep and Cook Time: 45 mins
1 1/2 cups coconut milk (I like So Delicious)
3 T almond or cashew butter (I like Kalot’s Cashew Fruit Butter with Chocolate Chips and Chia Seeds)
2 T unsweetened cocoa powder
2 T agave or maple syrup
1/8 t salt
Sprig of mint or basil for garnish
I use my Vitamix blender for this recipe, but you can also stir all of the ingredients together in an old fashioned bowl 🙂
Combine or blend all ingredients except berries and mint/basil. Place the mixture into 4 bowls, jars, or ramekins.
Cover and refrigerate for 30 minutes to overnight, depending on the consistency you desire. and
Garnish with raspberries and a sprig of mint or basil for color!
Mama on the Glow