Chocolate Chia Pudding

If you fancy a chocolate pudding, this one made with chia seeds can't be easier or healthier for that matter.  Light and creamy, you can have it for dessert, breakfast or enjoy it any time of the day as a snack.  Take time to soak the chia seeds and the other ingredients in milk overnight to achieve that perfect, tapioca like consistency for the pudding.  Almond milk or coconut milk also works for a dairy free version.  Maple syrup instead of sugar is used as a sweetener.  Top with chocolate shavings and fresh raspberries.  Check out also my mango chia pudding.

Serves 2

INGREDIENTS

• ¼ cup black chia seeds
• 1 cup milk
• 2 tablespoons good quality, unsweetened cocoa powder
• 2-3 tablespoons maple syrup, to taste
• 1 teaspoon vanilla paste or extract
• a pinch of sea salt
• a few tablespoons of chocolate shavings, for topping
• a handful of raspberries, for topping

METHOD

1. In a small bowl, place the chia seeds, maple syrup and vanilla.  
2. Sift in the cocoa powder to reduce clumps.
3. Add milk, a little at a time, whisking until all the ingredients are combined and a paste forms.
4. Let the mixture rest for 15 minutes undisturbed, then give it a stir with a spoon.
5. Cover the bowl and place it in the fridge.  Give the mixture another stir after it has been in the fridge for 45 minutes, then leave it overnight or for at least 8 hours for the chia seeds to absorb the liquid and soften up.
6. Give the pudding a stir with a spoon before serving in dessert sized glasses.
7. Top with chocolate shavings and raspberries.

*Chocolate chia pudding can be kept, covered, in the fridge for up to 3 days.