Chocolate Chia Seed Pudding with Berries and Coconut Flakes

I’ve never had a sweet tooth and I fear that I never will. When it comes to dessert, I am very picky and I only eat healthy dessert with as less cream/fat/sugar as possible (except for the sour candies I crave once in a while but every rule has its exception, right?). Since I see them all the time on Instagram, I have been very curious of trying this new trend of chia seed puddings and I have to say: I am very impressed! Chia seed puddings are very easy to prepare and the flavor combinations are endless. For this specific recipe, I decided to marry the taste of chocolate with red fruits. Whether for breakfast, as a snack or for dessert, this chocolate chia seed pudding is both satisfying and nourishing. Put on your apron and let’s get started!

 

Servings: 4 cups

Total time: 30 minutes preparation + 3 hours/1 night resting time

 

Ingredients:

Pudding:

– 2 cups unsweetened almond milk

– ½ cup cold water (depending on how diluted you like your chia seed pudding you can add more water or just skip this ingredient)

– ¼ cup cocoa (high quality)

– 4 tablespoon maple sirop

– 2 to 3 drops of pure vanilla extract

– ½ cup chia seeds (whole white by the brand Prana)

 

Topping:

– strawberries (I used 3 strawberries per bowl but you can obviously have more if you like)

– raspberries (I used 5 raspberries per bowl but you can obviously have more if you like)

– 4 tablespoons coconut flakes

 

Directions:

Pudding:

Pour all the ingredients in a large bowl and whisk thoroughly. Let rest for 10 minutes and stir again. Cover the bowl and refrigerate for at least 3 hours.

 

Topping:

Wash the fruits.

Slice the strawberries.

 

Divide the pudding into 4 cups and cover with raspberries, strawberry slices and coconut flakes. You can add more fruits or coconut flakes on top for the decoration or just because you like them so much!

And now, enjoy!

 

Chocolate Chia Seed Pudding with Strawberries, Raspberries and Coconut Flakes
Chocolate Chia Seed Pudding with Strawberries, Raspberries and Coconut Flakes

 

 

 

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