Did you grow up eating those convenient little pudding cups with the peel-back covers? If so, weren't they so much fun? I have vivid memories of bringing those little pudding cups to school in my lunchbox and dipping little wafer cookies in. Well, there was one time I made chocolate chia seed pudding and the memory of this taste came back to me. That's now the same recipe I use regularly, and it's the same one I am sharing with you here. Aren't taste memories so interesting?
If you've been reading this blog for long, you'll know that this is my third edition of chia seed pudding. I've had plenty of time to perfect the recipe and take better pictures. Chia pudding has a unique and consistency, and it is just one of those staples that everyone ought to have a go-to recipe for.
Plus, for Christmas this year, my grandma bought me a two-pound container of chia seeds. Obviously, I've had a lot of extra chia seeds to play around with and test recipes. Let me know what you think.
Plus, for Christmas this year, my grandma bought me a two-pound container of chia seeds. Obviously, I've had a lot of extra chia seeds to play around with and test recipes. Let me know what you think.
Chocolate Chia Pudding
(makes 4 servings)
Ingredients:
Directions:
(makes 4 servings)
Ingredients:
- 1/3 cup of chia seeds
- 1 cup of vegan milk
- 1/4 cup of maple syrup
- 2 tablespoons of cocoa powder
- 1/4 teaspoon of vanilla extract
Directions:
- Stir together the milk, syrup and vanilla. Then slowly add in the cocoa powder until it is mixed together well and there are no more clumps of powder.
- Stir in the chia seeds. Leave the mixture in a sealed container in the fridge for 4 hours, stirring occasionally. Enjoy!
