This recipe is based on one by the Minimalist Baker. When I first made my version of it, I couldn't stop eating it..3 servings very quickly became 1. It's so good and full of nutrients that you will never know it's loaded with so many health benefits, omega 3 fatty acids, dietary fiber, antioxidants and immune building properties of functional mushrooms (optional) to name a few. Chia pudding is a breakfast staple in my house. In less than 10 minutes I can whip some up in the evening, pop it in the fridge and it's ready to be topped and eaten for breakfast. With school starting up again it makes a great grab and go breakfast. Pack a spoon and pile it and the toppings in a mason jar and it's school ready. Since the chia seeds need time to expand and create the creamy pudding texture, I find it's best to prepare it the night before. I sweeten it with low glycemic date syrup, however this could easily be sweetened with whatever liquid sweetener you prefer, even liquid KETO sweetener. Be sure to use the best quality cacao you can afford in this as it really makes a difference. I chose to use a combination of canned coconut milk and macadamia nut milk to create an extra creamy texture. Everyone in your family will love this luscious healthy dessert/breakfast.
Add all of the ingredients (except the cacao powder) to a medium glass bowl (with a lid) and whisk well. Sift the cacao powder over the bowl and whisk until there are no lumps and you have a smooth mixture. Cover and place in your refrigerator for a minimum of 8 hours. Top with toppings of your choice.
Serving Size 1/2 cup