Sometimes you need something sweet for breakfast.
Sweet, but still healthy! I may have made this for breakfast but it's telling me that it would like to be classified as a dessert. Who am I not to grant such a wish?
This pudding is an omega-3 antioxidant powerhouse, thanks to the chia seeds and the cocoa powder. Chipotle chili powder adds a spicy little bite and a hint of smokiness. Crunchy cacao nibs top it off!
Sophisticated Chocolate Chia Pudding
Inspired by Our Paleo Life
Serves 1
- 1/2 cup of cartoned coconut milk (I like Silk)
- 1 Tbsp. unsweetened cocoa powder
- pinch of salt
- dash of chipotle chili powder
- 5 drops of liquid stevia (or sweetener of choice)
- 2 Tbsp. chia seeds
- 1/2 Tbsp. cocoa nibs for topping (optional)
In a small bowl or pyrex measuring cup whisk together all the ingredients except for the chia seeds and cocoa nibs. Be sure to whisk enough to incorporate the cocoa powder into the milk.
Then, transfer to a small serving bowl and stir in the chia seeds. Place in the fridge, covered with saran wrap, for about one hour.
Halfway through, stir carefully to ensure that all the chia seed clumps are broken up.
Once set, stir again and top with cocoa nibs!
Breakfast, dessert, dinner, lunch or a snack...this pudding has no bias.
Listening to M83 – Midnight City
[yumprint-recipe id='32']
