4 de agosto de 2015

A Mexican Chocolate Chia Seed Pudding RECIPE FOR YOU TODAY


Mexican Chocolate Chia Seed Pudding
BY KIERSTEN FRASE
A rich, creamy dairy-free pudding made with chia seeds.
Ingredients
1/3 c. chia seeds
1 c. unsweetened almond (or other non-dairy) milk
2 tbsp. unsweetened cocoa powder
1 tbsp. maple syrup (I used Grade B)
1 tsp. ground cinnamon
pinch of cayenne (optional)

Instructions
Combine all ingredients in a medium bowl.

Cover and refrigerate overnight or at least 8 hours.

Transfer mixture to a high-powered blender and blend until completely smooth.

If pudding is warm from blending, return to refrigerator until chilled. (Alternately, you can just stir the pudding and eat it
without blending.)

Notes
This pudding is thick, almost like a mousse. If you've blended your pudding and decide you want it a little thinner, add some extra milk.

Be sure to blend the pudding until completely smooth--if you don't, it will be gritty! A high-powered blender like the Vitamix works best. Any sweetener you like will work in this, and if 1 tablespoon isn't sweet enough, feel free to add more.

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1 comentario:

Unknown dijo...

That's a great recipe! My girlfriend's little sisters are going to love this pudding! They love candies, and more when they're made with mexican flavors, so I know that finally they'll love me!