Chocolate Monday: Chocolate Coconut Chia Pudding by Dreena Burton

Thanks so much for this recipe, Dreena Burton of Plant-Powered Kitchen!  Scrumptious and full of healthy goodness. Go to Dreena’s original post (link below) for a wonderful set of pictures and a great description of the health benefits of chia seeds. I also suggest adding a sprinkle of cinnamon and/or cayenne to this recipe for a Mexican chocolate flavor.  Yes ma’am!!!

Image courtesy of navitasnaturals.com

Image courtesy of navitasnaturals.com

Chocolate Coconut Chia Pudding

Ingredients (3 servings)

  • 1 cup plain or chocolate non-dairy/nut milk (see note)
  • 1/2 cup (packed) pitted dates, plus another 1-3 dates to taste (or 2 tbsp pure maple syrup plus 2 -3 tbsp coconut sugar or more maple syrup, adjust sweetness to taste, see note)
  • 3 tbsp chia seeds (black or white)
  • 1 1/2 tbsp cocoa powder
  • 1/8 tsp sea salt
  • 1/2 tsp pure vanilla extract (or can use the seeds scraped from one vanilla bean)
  • 2 – 3 tbsp unsweetened shredded coconut
  • 2 tbsp mini non-dairy chocolate chips (optional)

Instructions

  • In a blender, add milk, dates (or coconut sugar/maple syrup), chia seeds, cocoa, salt, and vanilla. Blend (starting on low speed and then working up to high speed) for a minute or more (depending on blender), until the seeds are fully pulverized. Taste, and if you’d like it sweeter, add another few dates or another tablespoon of maple syrup (or coconut sugar). Transfer mixture to a large bowl/dish, stir in coconut and chocolate chips, and refrigerate until chilled, about 1/2 hour or more (it will thicken more with chilling, but really can be eaten straight away – especially if using the dates as they also thicken the mixture). Serve, sprinkling with more coconut, and topping with fresh berries or other fruit if desired.
  • Milk Note: I typically use unsweetened plain or vanilla almond milk when I make this pudding. If you are using a sweetened vanilla or chocolate milk, you may want to reduce the sweetener.
  • Sweetener Note: Dates are terrific in this pudding! I wasn’t sure I’d like it as much as using maple syrup or coconut sugar – but I like it as much, or more! If you’d prefer to use all maple syrup, it will thin the mixture slightly more than if using a combination of coconut sugar and maple syrup. So, reduce the milk measure just slightly under 1 cup.

Original post, here.

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