Chocolate Chia Bowl Recipe
Made with whole ingredients and no added processed sugars, this chocolate chia bowl is wickedly good for you.
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Servings: 2
Calories: 347kcal
Ingredients
- 1 cups dairy-free milk almond or soy
- 2 tablespoons cocoa or cacao
- 1 tablespoon almond butter
- 2 medjool dates pitted and roughly chopped, or maple syrup
- ½ teaspoon vanilla extract
- 1 tablespoon freshly made black coffee (optional)
- a good pinch of sea salt
- 4 tablespoon chia seeds
Instructions
- Place all the ingredients, except the chia seeds, in a blender and blend until smooth
- Add the chia seeds and pulse three or four times
- Pour the mixture in to either two bowls or three glasses.
- Cover with foil and place in the fridge to set overnight or for at least four hours.
- Serve with your choice of fresh fruit, dark chocolate shavings, granola or buckinis. For added indulgence, serve with whipped vanilla coconut cream.
Notes
What kind of milk can I use?
You can use soy, almond, cashew, coconut...any dairy-free milk you like.
How long does chia pudding keep?
Chocolate chia pudding can be stored, covered, in the fridge for 4 to 5 days. This means you can make a larger batch and enjoy it throughout the week.
I like to give my pudding a quick stir before serving. Does chia pudding freeze? It does! You could freeze individual serving sizes in sealed freezer-proof containers and freeze for up to 2 months. Pop each in the refrigerate to thaw overnight (6 - 8 hours) to serve.
I like to give my pudding a quick stir before serving. Does chia pudding freeze? It does! You could freeze individual serving sizes in sealed freezer-proof containers and freeze for up to 2 months. Pop each in the refrigerate to thaw overnight (6 - 8 hours) to serve.
Nutrition
Calories: 347kcal | Carbohydrates: 41g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 95mg | Potassium: 672mg | Fiber: 15g | Sugar: 21g | Vitamin A: 747IU | Vitamin C: 13mg | Calcium: 476mg | Iron: 4mg
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