I know that we’re just getting to know each other on this site so I think you should know that I am a serious chocoholic. If you see an influx of recipes featuring this divine cocoa creation, don’t be surprised. You were warned.
The recipe I present to you today is chocolate chia pudding, using antioxidant rich cacao powder (I prefer raw cacao powder compared to regular cocoa powder because the healthful enzymes are kept intact). Coconut milk makes this dessert luscious and creamy – it’s texture is like a chocolate mousse. With minimal added sweetener, this is an ideal healthy indulgence. I’ll eat this as an after dinner treat, afternoon snack or even breakfast (yes, chocolate is best at breakfast time).
This recipe is beyond simple and takes no more than ten minutes to put together (with a 1 hour wait period for the chia seeds to do their gelatinizing thang). By simply combing coconut milk, agave, cacao powder, chia seeds and vanilla extract in a blender, this dessert comes together in a flash. Divide into ramekins and top with raspberries for an elegant touch.
Chocolate Chia Pudding
1 can full fat coconut milk
2 Tbsp cacao powder
2 Tbsp agave
1 tsp pure vanilla extract
¼ cup chia seeds
¼ cup raspberries
¼ cup blueberries
In a blender, combine coconut milk, cacao powder, agave, and vanilla extract. Blend together on a low setting for about 30 seconds, until combined. Add the chia seeds to the blender and blend on low for 15 seconds until chia seeds are evenly distributed throughout.
Pour into four ramekins, cover with plastic wrap and let sit in the refrigerator for at least 1 hour before serving to allow chia seeds to gel together. Can be stored in the freezer for up to one month and 1 week in the refrigerator. To serve, top with blueberries and raspberries.