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Choco Chia Pudding

In a small mixing bowl, add sifted cacao powder, maple syrup, ground cinnamon, salt, stevia, carob chips and vanilla. Whisk to combine, adding a little dairy-free milk at a time until a paste forms. Add remaining dairy-free milk and whisk until smooth. Add chia seeds and whisk once more to combine. Cover and refrigerate overnight, or at least 3–5 hours until it has achieved a pudding-like consistency. Serve chilled with coconut whipped cream. Keep leftovers covered in the refrigerator for 4–5 days.

Ingredients:

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cacao powder or unsweetened coco powder : 0.25 cup

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maple syrup : 1 tablespoon

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ground cinnamon (optional): 0.5 teaspoon

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sea salt : 1 pinch

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stevia, to taste : 0.25 teaspoon

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carob chips : 2 tablespoon

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vanilla extract : 0.5 teaspoon

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unsweetened nut milk (or light coconut milk for creamer texture) : 1.5 cup

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chia seeds : 0.5 cup

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coconut whipped cream :

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