A delicious chia-seed pudding recipe which is vegan and gluten-free
1/4 cup cacao powder or unsweetened cocoa powder
1/2 tsp ground cinnamon (optional)
3-5 Tbsp maple syrup
1/2 tsp vanilla extract
1 1/2 cups Almond milk Unsweetened (or light coconut milk for creamier texture)
1/2 cup chia seeds
Push Chocolate Original Buttons
Other Toppings: Strawberries, Mix Nuts, Crunchy Dark Chocolate Granola, Vegan White Chocolate
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.