Chocolate and Raspberry Chia Pudding

• Vegan
• Gluten free

• Produce

  • 1/2 cup Raspberries + a few raspberries to decorate, fresh or frozen

• Refrigerated

  • 2 cups Coconut milk beverage or any non-dairy milk

• Baking & Spices

  • 6 Squares dark chocolate, large

• Nuts & Seeds

  • 6 tbsp Chia seeds

Found on mariaushakova.com

Description

Ingredients

• 6 Tbsp chia seeds
• 2 cups coconut milk beverage or any non-dairy milk
• 6 large squares dark chocolate (yield about 2 Tbsp melted + 4 Tbsp grated chocolate to decorate)
• ½ cup fresh or frozen raspberries + a few raspberries to decorate

Directions

• In a small pot melt about 4 chocolate squares over low heat (should yield about 2 tablespoons melted chocolate). Add 1 cup of the coconut milk beverage or your favourite non-dairy milk and stir until combined making sure the mixture doesn’t become too hot. Turn off the heat and let it cool to the room temperature.
• In the meantime, add the raspberries and 1 cup of coconut milk beverage or your favourite non-dairy milk to a blender and puree until smooth. Pour the mixture into a jar or a glass container and add 3 tablespoons of chia seeds. Mix well until all the chia seeds are covered with the liquid. Cover with a tight lid and place in the refrigerator.
• Once the chocolate mixture is cool, pour it into a jar or a glass container and add 3 tablespoons of the chia seeds. Mix well until all the chia seeds are covered with the liquid. Cover with a tight lid and place in the refrigerator. Keep the chia seeds in the fridge overnight or for at least 8 hours.
• Once ready to prepare the pudding, check the consistency of the chocolate chia. If you find it too thick add 2 or 3 tablespoons of the milk of your choice and mix well.
• Divide the chocolate chia in half and place each half into 2 small bowls or dessert glasses. Divide the raspberry chia in half and place on top of the chocolate chia.
• Grate the remaining 2 squares of the dark chocolate using a grater or shave it with a knife. To decorate the chia pudding, add about 2 tablespoons of the shaved chocolate and a few raspberries to each dessert glass.