2medjool datespitted and roughly chopped, or maple syrup
½teaspoonvanilla extract
1tablespoonfreshly made black coffee(optional)
a good pinch of sea salt
4tablespoonchia 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.
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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.
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.