Chocolate Chia Pudding
Learn to prepare this chocolate chia pudding in just a few easy steps. This is a healthy and nutritious way to enjoy chocolate for breakfast.
Ingredients
- 6 tablespoons Chia Seeds
- 1/4 teaspoon salt
- 3 tablespoons Unsweetened Cocoa Powder
- 1/4 teaspoon Instant Espresso
- 1 1/2 cups Soy Milk
- 3 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
For Peanut Caramel:
- 6 Medjool Dates pitted
- 1 Pinch Sea Salt
- 1 teaspoon Vanilla Extract
- 2 tablespoons Peanut Butter
- 5 tablespoons Soy Milk
- 1 teaspoon Maple Syrup
- 1/4 cup Peanuts chopped
Instructions
- In a bowl, combine Chia Seeds, Sea Salt, Cocoa Powder, Instant Espresso, Soy Milk, Maple Syrup and Vanilla Extract. Whisk very well, until all the Cocoa Powder has dissolved and your mixture looks like Chocolate Milk.
- Spoon mixture into 3 or 4 glasses and place into the refrigerator to set for a minimum of 3 hours, or ideally overnight.
- Once your chia pudding has set, it's time to make the peanut caramel.
- In a food processor, combine Dates, Sea Salt, Vanilla, Peanut Butter, Soy Milk and Maple Syrup. Process till you get an almost smooth, thick "caramel". Scrape down sides in-between if dates stick to the side of the processor bowl.
- Once ready, stir in chopped Peanuts.
- To serve, top your Chia Puddings with the Caramel mixture and garnish with additional chopped Peanuts and Dark Chocolate Shavings.
Notes
TO STORE: You can prep this pudding up to a week in advance and keep it covered in the refrigerator.
TO FREEZE: Cover the puddings and place them in the freezer for up to 2 months.
Nutrition
Serving: 1servingCalories: 342kcalCarbohydrates: 54gProtein: 10gFat: 12gSaturated Fat: 2gTrans Fat: 1gSodium: 687mgPotassium: 627mgFiber: 11gSugar: 38gVitamin A: 485IUVitamin C: 8mgCalcium: 314mgIron: 3mg
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