Chia Pudding Two Ways

4 SERVINGS/ 2 OF EACH

15 MINUTES

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INGREDIENTS

• 1 can unsweetened coconut milk

• 1½ cups almond or other milk*

• ½ cup chia seeds

• 2 TBS maple syrup

• 2 TBS cacao powder

• 1 tsp vanilla extract

DIRECTIONS

1. Scoop/pour coconut milk into Vitamix or strong blender.

2. Add about ½ cup almond milk to fill blender to 2 cup mark

3. Add 1 TBS maple syrup (or to taste), 1 tsp vanilla and a pinch of salt

4. Blend on high for 30 sec or until liquids are blended and frothy

5. Pour ½ cup of milk mixture into each of 2 mason jars

6. Add 2 TBS chia seeds to each mason jar and stir. Sit aside (you’ll stir again later)

7. To the remaining milk mixture add

   Remaining 1 cup almond milk

   2 TBS cacao powder

   1 TBS maple syrup**

   4 TBS chia seeds

8. Pour blended mixture into mason jars.

9. Blend on low/medium for 60 seconds, then on high for an additional 90 sec.* This will yield a very smooth texture. Add more almond milk if the mixture is too thick.

10. Restir the vanilla puddings and refrigerate all for at least 15 minutes. Puddings are ready to eat after settling for 15 minutes. They should be refrigerated and consumed within 5 days.

11. Top with grain free granola, nuts, berries.

    Quantities can be adjusted to taste for a thick/thin pudding. Add milk to achieve desired texture.

    1 serving chia pudding has 7g protein and 10g fiber

    *when choosing a milk, try to avoid those with oils or gums

    **the cacao is bitter so mixture needs additional sweetener