Description
This dark chocolate chia pudding is chock full of healthy ingredients, it can be eaten for breakfast, yet so indulgent tasting, it passes as dessert. It’s naturally gluten-free and can easily be made vegan.
Ingredients
Scale
Chia pudding
- 1/2 cup chia seeds
- 1 1/4 cups milk of choice (I use unsweetened almond or coconut)
- 1 Tbsp cocao powder
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
Meyer Lemon Yogurt
- 1/2 cup plain full-fat Greek yogurt or coconut yogurt
- Juice + zest of 1/2 a meyer lemon
- 1 tsp honey or maple syrup
- Raspberries or other fruit for serving
Instructions
- Make the chia pudding. Whisk together the chia seeds, milk, cocoa powder, vanilla, and maple syrup. I like to make my in a jar that has a lid that I can also shake up to make sure it all mixes well. Then, put in the fridge for at least 60 minutes or overnight.
- Make the yogurt. Whisk together yogurt, lemon juice and zest, and honey (or maple syrup if you want to make this vegan).
- Assemble. Place 1/2 the chia pudding in a bowl and top with 1/2 the yogurt and fruit for garnish. Top with an additional drizzle of honey if serving for dessert.
Notes
Both the pudding and the yogurt can be stored in the fridge for up to 4 days, separately and then assemble when ready to eat.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 12
- Sodium: 85
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Carbohydrates: 26
- Fiber: 11
- Protein: 11