Healthy Chocolate Chia Pudding Pops Food

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.

CHOCOLATE CHIA PUDDING

Steps:

• Place the cocoa powder in the blender. Microwave 1 cup of water for 1 minute then add to the blender and blend on high for 30 seconds.
• Add the maple syrup, chia seeds, avocado, vanilla extract and salt plus 1 cup of water to the blender and blend on high for 45 seconds.
• Slowly stream in the coconut oil with the blender still running. Continue to blend on high until the pudding homogenizes, about 1 minute more.
• Transfer to a resealable container and chill in the fridge for at least 2 hours. The pudding will continue to set up as it cools. You can also dose the pudding into individual serving containers then cover and cool.

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.

HEALTHY CHOCOLATE-CHIA PUDDING POPS

Steps:

• Combine the milk, chocolate, cocoa powder, agave and a pinch of salt in a medium saucepan and set over medium-low heat. Cook, whisking constantly, until the chocolate melts and the cocoa dissolves, 6 to 8 minutes. Pour the chocolate mixture into a medium bowl. Stir in the chia seeds and vanilla. Let cool to room temperature, about 1 hour.
• Cover and refrigerate the mixture until chilled and the chia seeds are plumped, about 1 hour more, stirring halfway through.
• Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding.
• The pops will keep in the freezer for up to 2 weeks.

CHOCOLATE CHIA PUDDING

Steps:

• Put all the ingredients in a large bowl with a generous pinch of sea salt and whisk to combine. Cover with cling film then leave to thicken in the fridge for at least 4 hours, or overnight.
• Spoon the pudding into four glasses, then top with the frozen berries and cacao nibs.