Monday, March 2, 2015

Mint Chocolate Chia Pudding

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  • 1.25 cups unsweetened coconut milk or unsweetened almond milk(I used So Delicious brand coconut milk)
  • ¼ cup chia seeds (I used white chia seeds)
  • 2 Tbsp. organic cocoa powder
  • 1 Tbsp. 100% pure maple syrup
  • ***Mint Coconut Whipped Cream:***
  • 1 can of chilled Thai Kitchen brand unsweetened coconut milk; the full fat version, the light version won’t work
  • ¼ tsp. mint extract
  • ½ tsp. matcha green tea powder to color
  1. In a medium-sized mixing bowl, combine your chia seeds, coconut milk or almond milk, cocoa powder and maple syrup. Stir to thoroughly mix. You will continue to stir every 2 minutes or so for about 10-15 minutes, or until mixture has reached a pudding like consistency.
  2. In a separate medium-sized dish, take your chilled Thai Kitchen full fat coconut milk and scoop only the thick white cream part out. The rest of the liquid can be thrown away or used in a smoothie.
  3. Add in your ½ tsp. of matcha powder to color and ¼ tsp. of mint extract to flavor.
  4. With a hand mixer, whip your coconut cream on high for 3-5 minutes or until cream forms a whipped cream texture.
  5. When finished, take your serving dish and layer a small amount of your pudding, top with your finished whipped cream and finish with another layer of pudding.
  6. Serve and enjoy!

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