Raw Cacao-Cinnamon Chia Pudding


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Raw Cacao-Cinnamon Chia Pudding

My mantra lately is K.I.S.S., Keep it simple, Skippy. I tend to over-complicate things, especially on holidays. I’m more likely to gravitate toward a recipe with with multiple steps and expensive ingredients because I want to make things special, but I’m learning as I get older that special doesn’t have to equal working myself to tears. This pudding is delicious, with complex flavors and tapioca-like consistency. It takes five minutes to make and there is no cooking involved.

It is also very healthy. In fact, this pudding is so healthy you could eat it for breakfast!

I used to avoid using cacao too often because it contained caffeine, but it turns out it doesn’t really have very much at all! A typical sample of cacao nibs or cacao beans will yield anywhere from zero caffeine to 1,000 parts per million of caffeine (less than 1/20th of the caffeine present in coffee). Also, cacao doesn’t elevate blood sugar like caffeinated beverages such as coffee and contains valuable minerals and “bliss chemicals”.

Chia seeds are a great source of protein, minerals, fiber and omega 3 fatty acids (more than salmon per gram!).

Coconut milk contains medium chain fatty acids, some of which are thought to support healthy immunity.

Try making this as a healthy dessert for Valentine’s day, or a decadent breakfast!

Ingredients

1/2 cup canned coconut milk
1 tablespoon grade b maple syrup (or your preferred sweetener)
1 tablespoon raw cacao (you can also use unsweetened cocoa powder or carob, but it won’t have the same health benefits. It will still be delicious though!)
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3 tablespoons chia seeds

Instructions

In a small bowl, whisk together coconut milk, maple syrup, cacao, vanilla, sea salt and cinnamon. When no lumps remain, add chia seeds and stir to incorporate.
Refrigerate pudding until chia seeds have time to absorb liquid and mixture is the consistency of tapioca. (This hardly takes any time, if it is cool
Transfer to desired serving vessel and enjoy!

Here is the printable version:

Raw Cacao-Cinnamon Chia Pudding
Serves 2
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1/2 cup canned coconut milk
  2. 1 tablespoon grade b maple syrup (or your preferred sweetener)
  3. 1 tablespoon raw cacao (you can also use unsweetened cocoa powder, but it won't have the same health benefits. It will still be delicious though!)
  4. 1 teaspoon vanilla extract
  5. 1/4 teaspoon ground cinnamon
  6. 3 tablespoons chia seeds
Instructions
  1. In a small bowl, whisk together coconut milk, maple syrup, cacao, vanilla, sea salt and cinnamon. When no lumps remain, add chia seeds and stir to incorporate.
  2. Refrigerate pudding until chia seeds have time to absorb liquid and mixture is the consistency of tapioca. (This hardly takes any time, if it is cool
  3. Transfer to desired serving vessel and enjoy!
Notes
  1. I made this into a parfait with half a banana. Using strawberries or raspberries would make a beautiful presentation for Valentine's Day or an anniversary celebration. You can also layer with whipped coconut milk, add unsweetened coconut flakes, maca powder or nuts. Be creative and express yourself, the possibilities are endless!
The Darling Bakers http://thedarlingbakers.com/
Raw Cacao-Cinnamon Chia Pudding


 
About Kelley

Hi! I'm Kelley. Real foodie and crunchy mom to a teenager and a toddler. My husband and I live in Southern California.

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