Chocolate pudding that isn't just for dessert! Breakfast or snack time are also great options.
Chia seeds are tiny black seeds from the plant Salvia Hispanica, which is related to the mint. Chia seeds were an important food for the Aztecs and Mayans back in the day. They prized them for their ability to provide sustainable energy. In fact, "chia" is the ancient Mayan word for "strength." A good source of omega-3 fatty acids, fiber, antioxidants, iron, and calcium.
Make this pudding ahead of time as the chia seeds need time to sit and absorb the liquid which creates the pudding-like consistency.
Only about 15 minutes to make and just 5 ingredients.
Prep time is 15 minutes.
Here's how to do it:
- 1 1/2 cup Unsweetened Hemp Milk
- 1/3 cup organic black Chia Seeds
- 1/4 cup Cacao Powder (I use Navitas Naturals)
- 1 scoop Vanilla Plant-Based Protein Powder (I use Thorne Vegalite Vanilla)
- 1/4 tsp Sea Salt
In a large mixing bowl, add the hemp milk, protein powder, sea salt and chia seeds blend until smooth.
Add the cacao powder and mix well until all the ingredients are combined.
With a large spoon, divide the mixture into four small dessert size cups.
Transfer the cups into the refrigerator overnight or for at least 3 - 5 hours (until they are a pudding-like consistency).
Remove and add a raspberry and mint leaf to the top of each cup.
Enjoy up to 2-3 days in the refrigerator but best when fresh!
CHO = 7g
PRO = 10g
Fat = 7g
Fiber = 7g
Metabolically Efficient: YES
Ratio: 7:10 = 1:1