Chocolate Coconut Chia Pudding Food

THICK & CREAMY CHOCOLATE COCONUT CHIA PUDDING

Steps:

• Add the coconut milk, cocoa powder, and maple syrup to a small bowl. With a whisk, beat well, until all of the cocoa powder is incorporated, about 1 minute. Taste and add more maple syrup for a sweeter pudding, if desired.
• Stir in the chia seeds and the salt.
• Cover and refrigerate for at least 2 hours, up to 2 days. Stir. Scoop into individual bowls or cups and top with sweetened flaked coconut.
• Keeps refrigerated in an airtight container for 2-3 days.

CHOCOLATE CHIA PUDDING

Steps:

• Sift cocoa powder into a medium deep mixing bowl. Add maple syrup, vanilla extract and pinch of salt. Whisk to combine until smooth.
• Add the coconut milk on top and whisk to combine. Pour the chia seeds on top of the mixture and whisk to combine one more time.
• Cover and refrigerate until the mixture thickens, and becomes pudding like, at least 4 hours, or preferably overnight.
• Enjoy with fresh coconut whip cream and berries, if desired.

CHOCOLATE COCONUT CHIA PUDDING

Steps:

• Place all of the ingredients in a small bowl and mix well.
• Cover with a lid.
• It may look watery, but allow it to sit overnight (or at least a few hours) for it to thicken.
• Top with cacao nibs and additional shredded coconut if desired. ENJOY!

CHOCOLATE CHIA SEED PUDDING

Steps:

• In a medium-size bowl, add the cacao powder, maple syrup, vanilla extract, dairy-free milk and chia seeds. Whisk together until all ingredients are combined.
• Leave the mixture in the bowl for 15 minutes without stirring for the chia seeds to gel. After 15 minutes, whisk it together one more time.
• Cover the bowl and place it in the refrigerator overnight or a minimum of 4 hours.
• Remove the chocolate chia seed pudding from the fridge and stir together with a spoon. Serve into small dessert sized glasses. Top with your favorite fruit, chocolate shavings or other garnishes.

COCONUT CHIA PUDDING

Steps:

• Mix all the ingredients together in a bowl.
• Let sit on the counter for 10 minutes, giving it a stir every 2-3 minutes.
• Cover and place in the fridge to firm up for 1-2 hours.
• Remove and enjoy.

CHOCOLATE-CHIA PUDDING

Steps:

• Cook the milk, chocolate, cocoa powder, agave and a pinch of salt in a medium saucepan over medium-low heat, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes. Transfer to a medium bowl. Stir in the chia seeds and vanilla. Let cool, stirring every 10 minutes, to room temperature, about 1 hour. Refrigerate, covered, until chilled, 8 hours.

CHOCOLATE CHIA PUDDING

Steps:

• Whisk 2 cups coconut milk, cocoa powder, maple syrup, vanilla extract, and salt together in a bowl; fold in chia seeds. Transfer mixture to a large jar with a lid; allow to rest for 5 minutes. Alternate gently rotating jar (30 seconds) and resting (4 minutes) for another 20 minutes.
• Refrigerate chia mixture, 8 hours to overnight.
• Transfer chia pudding to a bowl. Mix shredded coconut and coconut sugar together in a bowl. Drizzle 1 tablespoon coconut milk over pudding; top with whipped cream and shredded coconut mixture.

CHOCOLATE-COCONUT CHIA PUDDING

Steps:

• Combine almond milk, chia seeds, coconut flakes, cocoa powder, sugar, and vanilla extract in a bowl. Mix thoroughly until well combined. Cover and refrigerate for 1 hour. Top with banana or other fruit of choice.

CHOCOLATE CHIA BUDINO

Steps:

• In a medium bowl whisk together the cocoa powder, maple syrup, vanilla, salt, almond milk and yogurt until smooth. Stir in the chia seeds. Cover and refrigerate for at least 6 hours or until thickened to the consistency of pudding. Serve topped with the chocolate almonds and raspberries