Healthy Chocolate Coconut Chia Pudding (Vegan + Gluten Free)
Equipment
- High Speed Blender this step is optional
Ingredients
Chocolate Coconut Chia Pudding
- ½ cup organic chia seeds 8 tbsp (from Powerfruits)
- 500 ml coconut milk, or half and half with oat milk if you want lower fat content 2 cups
- approx 4 organic dates (from Powerfruits) OR use maple syrup as a sweetener if you're not blending the pudding
- 5 tbsp organic raw cacao powder (from Powerfruits)
- 1 tsp organic vanilla powder (from Powerfruits)
- pinch of sea salt
Toppings
- roasted coconut chips (from Powerfruits)
- coconut yogurt or coconut cream topping
- dusting of cacao powder on top
Instructions
- Add the chia seeds, raw cacao powder, vanilla and sea salt to a mixing bowl. Mix together. Then gradually add in coconut milk as you keep mixing. This way clumps don't form.
- When the mixture is nicely mixed, add the dates. Taste the mixture and adjust as you wish.
- Once the mixture is done, let it sit for about 15-30 minutes. Then mix again. This way the seeds don't settle at the bottom.
- Put the pudding in the fridge for 3-5 hours (or overnight*), depending how long it takes for the chia seeds to become a pudding. But you should wait at least around 3 hours.
- When the chia seeds have worked their magic and formed a pudding, add the mixture to a blender and either slightly mix, or mix until it's completely smooth! You can taste it as you go to find the right texture for you if you want smaller or larger pieces.
- Before serving, top the pudding with the roasted coconut flakes, whipped coconut cream or coconut yogurt. Then dust on a bit more raw cacao powder. Store any leftovers in the fridge in an airtight container.
- Enjoy!
Notes
*Sometimes I find that if the chia pudding is left in the refrigerator overnight it can get quite compact, if this happens you can add some more oat milk and stir it in. Then the pudding loosens up perfectly.