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Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Chocolate Chia Pudding

Original Recipe: Andrea Geddes

INGREDIENTS:

  • 3 1/2 cups milk of choice almond, cashew, coconut, dairy. Use your preferred milk of choice.
  • 1 cup chia seeds
  • 6 tbsp maple syrup
  • 1-2 tsp vanilla bean paste
  • 3 tbsp raw cacao powder or cocoa powder

    DIRECTIONS:

    1. In a small cup, mix the cacao or cocoa powder with ? cup of boiling water and stir until smooth.
    2. In a mixing bowl, add the milk and chia seeds together and whisk until completely combined and lump-free.
    3. Add the cacao, maple syrup, and vanilla and whisk again.
    4. Set the chia pudding aside and whisk again after one minute, and again after five minutes, to prevent lumps.
    5. Cover the bowl or add the pudding mix into individual/single-serve jars and chill in the refrigerator until thickened and set (overnight is best, or 3-4 hours).
    6. Refrigerate for up to five days and serve with your favorite toppings. Enjoy!

    PRO-TIPS:

    • Aside from a decadent dessert, try chia pudding for breakfast! Serve it with fresh fruit or berries, shredded coconut, granola, coconut yoghurt, hemp seeds or cacao nibs.
    • For dessert, serve with fresh raspberries or strawberries and chocolate shavings, or try pairing it with this rich and creamy chocolate avocado mousse for the ultimate indulgence!
    • The perfect chia to milk ratio varies slightly depending on the type of milk used. And it also depends on whether you prefer a thicker or thinner consistency. More milk or chia can be added depending on how you like your pudding.
    • To prevent lumps forming, continue to whisk a couple of times after adding the chia seeds to the milk. Leave the bowl on the bench and whisk again after one minute and again after five minutes. And again if you have time and can be bothered!
    • If you don’t enjoy the consistency of the chia seeds, you can also blend the mixture together until smooth.
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