A delicious chia-seed pudding recipe which is vegan and gluten-free
Ingredients
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1/4 cup cacao powder or unsweetened cocoa powder
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1/2 tsp ground cinnamon (optional)
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3-5 Tbsp maple syrup
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1/2 tsp vanilla extract
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1 1/2 cups Almond milk Unsweetened (or light coconut milk for creamier texture)
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1/2 cup chia seeds
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Push Chocolate Original Buttons
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Other Toppings: Strawberries, Mix Nuts, Crunchy Dark Chocolate Granola, Vegan White Chocolate
Directions
To a little mixing bowl include cacao powder (filter first to lessen clumps), maple syrup, ground cinnamon, and vanilla and whisk to combine. At that point include a little dairy-free milk and whisk until you can see a paste form.
Include remaining dairy-free milk and whisk until smooth. I also added some push chocolate chips made them into smaller pieces and added them into the mixture.
Include chia seeds and whisk again to combine.Cover and refrigerate for at least 3-5 hours (until it has a pudding-like consistency). Leftovers keep covered in the fridge for 4-5 days, though best when fresh.
Serve chilled with desired toppings, such as strawberries, granola, or coconut whipped cream and Push Chocolate.