Chocolate Chia Pudding

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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).

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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.

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Chocolate Chia Pudding

Serves 4

Ingredients

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

Preparation

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.

Welcome to Dash and a Splash!

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Hi, I’m Star! Welcome to my happy place, I hope Dash and a Splash quickly becomes yours too. Brace yourself for some seriously healthy and delicious recipes. We’re talking kale, quinoa and cacao awesomeness.

Some would say I’m a vegetable addict so the majority of the recipes you will find here are vegetarian and vegan. I also enjoy dabbling in the gluten free realm. I tend to feel better when I don’t have to fight off evil glutens.

If you were to join me for lunch, we’d be savoring a kale caesar salad, smashed avocado toast sprinkled with pink Himalayan sea salt and no meal is complete without dessert: a raspberry topped chocolate chia pudding will do the trick. Now, that’s soul food.

This is kind of food I love to make. I am ecstatic that I get to share it with you.

Thanks for stopping by!