Non Dairy Dark Chocolate Chia Pudding

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 112.8
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 77.6 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 7.2 g
  • Protein: 5.0 g

View full nutritional breakdown of Non Dairy Dark Chocolate Chia Pudding calories by ingredient


Introduction

I eat this in lieu of chocolate pudding and sometimes use it in smoothes. For a smoothie I blend a large handful of Kale in a couple ounces of almond milk and then add some blueberries, a spear of pineapple, and some of this chia pudding. Good stuff! I eat this in lieu of chocolate pudding and sometimes use it in smoothes. For a smoothie I blend a large handful of Kale in a couple ounces of almond milk and then add some blueberries, a spear of pineapple, and some of this chia pudding. Good stuff!
Number of Servings: 10

Ingredients

    Unsweetened Chocolate Almond Milk 4 cups
    Raw Cacao Powder 5 tbsp (adjust to your taste, I like my chocolate treats DARK)
    Raw Blue Agave Syrup (low temp) 2 tbsp
    Stevia in the Raw 4 packets
    Vanilla Extra 1 tsp
    Organic Black Chia Seeds, whole 3/4 cup


Tips

Consider blending in banana when serving. Could also make a mocha variation on this. This is a large batch, consider halving it to make sure you like it first - not everyone accepts the chia texture/look.

Chia seeds new a few hours to absorb all the liquid. I make it at night or in the morning so it is ready for me later. You could eat this 2-3 hours later after mixing but for the right pudding texture you should let it sit longer.


Directions

No cooking. I mix the dry ingredients well and then slowly add liquid ingredients with a fork to prevent lumps. You could use a blender. Helps to to give the chia pudding a stir after an hour and then again 2 hours later to make sure there are not any large clumps of chia that still need to absorb/expand. Let it sit overnight or for several hours and enjoy!

Serving Size: Roughly 10 Servings

Number of Servings: 10

Recipe submitted by SparkPeople user STACIHUNTER.