Chia Chocolate n Coconut Pudding(Raw/Vegan/Low Carb/Sugar Free/Gluten Free)

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I had written about the many health benefits of chia seeds in my post here. Here is a quick and easy recipe that you can use as a quick breakfast or even a dessert. This is a recipe so easy that, if you are able to stir things together you nailed this one. It involves no cooking, no use of the stove or the microwave, yet results in a delicious pudding.

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Ingredients:
1 cup light coconut milk(may substitute with almond/soy milk/regular cow’s milk)
1/2 cup water
2 tablespoons chia seeds
1 tbsp cocoa powder
1/4 teaspoon cinnamon
1 tsp vanilla extract
1 tbsp Splenda/sweetener of choice
raspberries, to garnish(optional)

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Method:
Place the coconut milk, water, cocoa powder, cinnamon, vanilla extract and splenda in a glass jar with a lid. Shake well to combine. Finally add in the chia seeds and shake again to combine. Place this in the fridge for a minimum of an hour, or upto a day. The chia seeds would have absorbed all the liquid and the flavor.

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Scoop out into dessert bowls and garnish with raspberries if using. You can also top it with nuts or toasted coconut.

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Verdict: This was perfect both for breakfast and as a dessert. Although it seemed little, it did keep me full for a long time and I found this very refreshing and delicious. The chia seeds had transformed themselves into chocolate soaked little morsels. This recipe is so versatile that you can vary the flavorings as you choose to and make various delicious puddings.

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Sending this to the following events:
– Jagruti’s Gain Popularity event
Spotlight: Show your Best Creation, event series by Ria
Kids Delight – 5 Ingredients or Less, event series by Srivalli.
Healthy me Healthy US event @ Mharo Rajasthan Recipes

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2 Comments

  1. Let’s chat pudding. While I used almond milk in this recipe, you could use a splash of your favorite milk or soy milk and it’d be lovely. This is one highly adaptable recipe. The only thing you must do is soak the chia seeds because that’s how the expand and become gelatinous, much like tapioca pearls. But the ways in which you can dress it up are endless: yesterday morning, I had a mango on hand, so I sliced up a mango and added some sliced almonds for a breakfast pudding. Or you could do a version with a dollop of cashew cream and crushed roasted hazelnuts. You add what you like. You marvel at how you kind of enjoy these odd little seeds. You think about making them again the next day. End of story.

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