Almond Chocolate Chia Seed Pudding Recipe By Tasty Food

CACAO CHIA PUDDING RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the almond milk, vanilla, agave, and cacao powder until well combined. Add the chia seeds and whisk to incorporate.
• Cover the bowl and refrigerate for at least 3 hours, or up to overnight, until the chia seeds have absorbed the liquid and the mixture has a pudding-like consistency.
• Divide the pudding between 2 small bowls and top each serving with 1 tablespoon of almond butter and sea salt, coconut flakes, and raspberries to taste.
• Enjoy!

SIMPLE CHIA SEED PUDDING

Steps:

• Add the chia seeds, milk, maple syrup and cinnamon to a bowl and whisk together with a fork for a couple of minutes so they are well combined and evenly distributed.
• Cover and place in the fridge to chill overnight. By the morning it will have set into a pudding. I use this as a base for my breakfast bowl, topped with homemade granola, lime-coconut yogurt and minted berries.

STRAWBERRY BANANA CHIA SEED PUDDING RECIPE BY TASTY

Steps:

• Mash the banana in a medium bowl.
• Mix the banana and the yogurt together until smooth.
• Pour in the almond milk, vanilla extract, chia seeds, and strawberries, and mix until well combined.
• Pour the mixture into an airtight container and refrigerate, covered for 4 hours..
• Spoon the pudding into desired serving dish and top with sliced bananas and diced strawberries.
• Enjoy!

CHOCOLATE CHIA SEED PUDDING

Steps:

• Mix cocoa powder, brown sugar, and instant coffee powder together in a bowl; stir until no lumps remain. Fold chia seeds into the mixture. Pour milk into the bowl and stir to incorporate; let the mixture sit a few minutes before stirring again. Repeat resting and stirring a few times over the course of 20 minutes.
• Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
• Drizzle honey over the pudding to serve.