DifficultyBeginner

One of my favourite breakfasts, snacks or extra healthy desserts is chia pudding. I'm always dreaming up new chia pudding flavour combinations and this newest is no exception. I added the cacao nibs for a little crunch. Cacao nibs are naturally sugar free, rich in minerals such as phosphorous, iron and phosphorus and packed with flavonoid antioxidants. I prefer to make this before I go to bed so that it is all set up and ready the next morning for breakfast. The toppings for this pudding are endless....from pomegranate arils to clementines to hemp hearts to white and dark chocolate chips.

Save
Yields3 Servings
Prep Time9 minsTotal Time-9 min
 1 cup unsweetened non dairy/vegan milkif you are using almond milk use less, about 3/4 cup
 ½ cup canned coconut milk
 3 -4 tbsp date syrup, maple syrup or liquid sweetener of your choicefor KETO use your favourite liquid sweetener such as monkfruit or liquid stevia
 ½ cup chia seeds
 ¾ tsp pure peppermint extract
 ¼ cup sifted unsweetened cocoa powder
 ¼ tsp sea salt
 ¼ cup cacao nibs
Toppings
 hemp hearts
 pomegranate arils
 clementine orange segments
1

Whisk all of the ingredients(except cacao nibs) together in a bowl until smooth and cocoa powder is fully incorporated. Stir in cacao nibs. For simplicity's sake I mix my chia pudding in the same pyrex bowl that I will chill it in. Pop a lid on your pudding and place in the refrigerator to firm up overnight, or for a minimum of at least 6 hours.

2

Top with toppings of your choice. Store in the fridge for up to 5 days.

Ingredients

 1 cup unsweetened non dairy/vegan milkif you are using almond milk use less, about 3/4 cup
 ½ cup canned coconut milk
 3 -4 tbsp date syrup, maple syrup or liquid sweetener of your choicefor KETO use your favourite liquid sweetener such as monkfruit or liquid stevia
 ½ cup chia seeds
 ¾ tsp pure peppermint extract
 ¼ cup sifted unsweetened cocoa powder
 ¼ tsp sea salt
 ¼ cup cacao nibs
Toppings
 hemp hearts
 pomegranate arils
 clementine orange segments

Directions

1

Whisk all of the ingredients(except cacao nibs) together in a bowl until smooth and cocoa powder is fully incorporated. Stir in cacao nibs. For simplicity's sake I mix my chia pudding in the same pyrex bowl that I will chill it in. Pop a lid on your pudding and place in the refrigerator to firm up overnight, or for a minimum of at least 6 hours.

2

Top with toppings of your choice. Store in the fridge for up to 5 days.

Chocolate Peppermint Chia Pudding (Paleo Vegan)