Chocolate Chia Seed Pudding! A simple sugar free dessert!
- ~2 cups of unsweetened coconut milk
- ~4-5 tbs of chia seeds
- 2 tbs of unsweetened cocoa powder
- ~8-10 drops of Stevia (adjust to taste)
Stir all the ingredients together with a whisk. The whisk helps stir in the cocoa powder. Place in the refrigerator and stir after 5-10minutes let it sit for approx. 1 hour and periodically stir. If around 3omins, it is not progressively getting thick, then add some more chia seeds. I top mine with fresh berries and almonds or chopped walnuts.
** you can make a vanilla pudding, by using vanilla almond milk or vanilla coconut milk
I served some up for a few friends, and they both really enjoyed it! The fresh berries make all the difference!
Enjoy life chocolate chunks or mini chips are a must have baking ingredient!
Gluten, Dairy, Nut, and Soy Free!
You’re probably thinking, can this be true??
Yes, it is true AND they taste good too!
I’ve been using these as a sweet tooth fix after dinner, just a small handful or I throw them in the paleo breads I’ve been experimenting with. I put them in Paleo Pumpkin Bread and the Paleo Zucchini bread.
Maybe this will inspire you to bake something for the Holiday tomorrow, or trade out standard chocolate chips for these!
I’m baking Paleo pumpkin bread tomorrow and I’m thinking of melting the chocolate down to put a layer of chocolate in the center of the bread. Here is the recipe I used:
* I’m going to use more pumpkin than listed tomorrow
- Almond flour
- Celtic sea salt
- Baking soda
- Roasted pumpkin
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So I gave a try at Paleo Chocolate Zucchini Bread!
Seriously so good.
This recipe caught my eye because I had the ingredients already and it looked pretty good! It may be dangerous that I usually have all the essentials for many baked ‘sweet tooth’ items…..BUT I just have to remember that I do have self control and eating a zucchini bread “loaf” in 2 days is acceptable SOMETIMES ( in my defense I shared w/ others)
I followed this recipe : http://paleomg.com/moist-chocolate-zucchini-bread/
Dairy & Gluten Free
I tried this recipe out today and it was pretty good and has potential! I think next time I would use less Setvia. Additionally, I eyeballed the Pumpkin Spice and I ended up putting too much for my taste!
TIPS: I froze the coffee in an ice cube tray for quicker freeze time! This is also a good trick for making Iced Coffee so your coffee does not get watered down
**If you would like to make a Dairy-Free Whip Topping, all you need is cold coconut cream and a hand mixer! Beat the coconut cream until it makes a whip cream consistency!