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Chia Seed Pudding

source: deliciouslyorganic.net
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Ingredients:

Chia Seed Pudding
1 1/2 cups coconut milk (I used organic canned coconut milk from Native Forest. The can isn’t lined with BPA and it’s a nice thick milk)
4 tablespoons maple syrup or honey (or substitute with a few drops of stevia)
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1/3 cup chia seeds
1/2 cup berries

Chocolate Chia Seed Pudding
1 1/2 cups coconut milk (I used organic canned coconut milk from Native Forest. The can isn’t lined with BPA and it’s a nice thick milk)
4 tablespoons maple syrup or honey (or substitute with a few drops of stevia)
2 tablespoons cocoa powder
1 tablespoon vanilla extract
1/2 teaspoon almond extract (optional)
1/3 cup chia seeds
1/2 cup berries

Directions:

Chia Seed Pudding & Chocolate Chia Seed Pudding
Whisk coconut milk, maple syrup, and extracts until smooth. Stir in chia seeds. Divide mixture evenly between 4 glasses. Let sit at room temperature for 2 hours. Serve.

If you’d like to make the pudding ahead of time, cover tightly and chill in the refrigerator. Set pudding out for 15 minutes before serving. Best if eaten within 24 hours.


Click here to see the full recipe from deliciouslyorganic.net! >>



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