Berry Chocolate Chia Pudding
Berry Chocolate Chia Pudding with coconut whipped cream, blueberries and goji berries
Berry chocolate chia pudding with a sweet coconut cream topping
A nourishing, vegan and gluten-free recipe perfect for a quick pick-me-up snack. In pictured version, I used fresh goji berries and strawberries; feel free to make your own berry twist!
Berry Chocolate Chia Pudding with coconut whipped cream, blueberries and goji berries
Makes about 4 servings
Ingredients
1/3 cup chia seeds
3 tablespoons of unsweetened cacao powder
6 dates, pitted
3 tablespoons almond butter
1/2 ripe medium avocado, halved and pitted
1 1/2 cups almond milk, unsweetened
1 1/4 cups fresh or frozen berries of your choice (strawberries, goji berries, cherries, raspberries, or other berries)
Optional : 1 can coconut milk or cream, stored in the fridge (to make the coconut cream topping)
Berry Chocolate Chia Pudding with coconut whipped cream, blueberries and goji berries
Instructions
Add all the ingredients, except for the chia seeds and the coconut milk, to your food processor or blender. Blend until the mixture is completely smooth.
Incorporate the chia seeds to the mixture, and with a spatula, mix thoroughly.
Divide into four portions/cups, and refrigerate overnight, or for a minimum of 8 hours.
When your chia pudding is ready, prepare the coconut cream, or just top with toasted coconut, fruits, and a chocolate drizzle.
Coconut whipped cream prepared with a can of… coconut cream!
To prepare the coconut cream
Pour the cold coconut paste, without the clear liquid, into a bowl or small blender (Nutribullet), add 2 tablespoons (or to your liking) of maple syrup or any sweetener of your choice, and whip until it becomes a soft white cream.
Top your chia puddings with the coconut cream and some fresh fruit.
Enjoy your berry chocolate chia pudding for breakfast, as a snack or for a healthy dessert!
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