Chocolate Chia Pudding

Name: Chocolate Chia Pudding
Ingredients: 1-1/2 cup Original Almond Milk; 6 whole Dates, Pitted; 1/3 cups Black Chia Seeds; 1/4 cups Unsweetened Cocoa Powder; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Vanilla Extract; 2 Tablespoons Plain Greek Yogurt; 1 teaspoon Real Maple Syrup; 8 whole Fresh Raspberries (optional); 8 leaves Mint (optional)

10 ingredients

3 steps

Ingredients

1-1/2 cup Original Almond Milk
6 whole Dates, Pitted
1/3 cups Black Chia Seeds
1/4 cups Unsweetened Cocoa Powder
1 teaspoon Ground Cinnamon
1/2 teaspoons Vanilla Extract
2 Tablespoons Plain Greek Yogurt
1 teaspoon Real Maple Syrup
8 whole Fresh Raspberries (optional)
8 leaves Mint (optional)

Directions

1

Add milk and dates to a blender and puree until smooth.
2

In a medium mixing bowl, combined blended mixture with chia seeds, cocoa powder, cinnamon, and vanilla extract. Stir to combine. Cover the mixing bowl with plastic wrap or, preferably, pour into individually-sized airtight containers. Place in the refrigerator overnight, or for at least 5-6 hours, to allow chia seeds to absorb the liquid.
3

When ready to eat, make the topping by combining the yogurt and maple syrup in a small mixing bowl. Place a dollop of the topping on each serving and garnish with fresh raspberries and mint leaves, if desired.