Happy 4th of July! You were probably expecting to see a patriotic themed recipe this morning. These cool and creamy chocolate puddings may not be patriotic themed but are Perfect for the hot and sunny days of July. Recently, a friend and I were comparing chia pudding recipes when she mentioned how delicious chocolate chia pudding is. Super easy to make and the taste is phenomenal! You can make these with prepared almond milk or make your own with unsweetened almond milk and semi-sweet chocolate chips. As I have a serious weakness for whipped cream I topped these with a little fresh whip and finished them off with a dusting of Dutch processed cocoa powder! Wow!
Adapted from Britney A.
Yield: 2 Servings
Chocolate Chia Pudding with Whipped Cream
2/3 cup unsweetened almond milk
1 heaping tablespoon semi-sweet chocolate chips
Dash of vanilla
2 heaping tablespoons chia seeds
3 tablespoons heavy whipping cream
1/2 teaspoon powdered sugar
Cocoa powder (for dusting)
In a small saucepan over medium heat, combine the almond milk and chocolate chips. Stir until chips are melted, add a dash of vanilla and then set aside. Divide chia seeds between two small glass dishes or small cups. Add half of the almond milk mixture to each cup. Stir and then cover and refrigerate for at least 3 hours.
*Note- I've found that it is best to stir the chia seed mixture after 30 minutes in the fridge.
When ready to serve, beat whipping cream until soft peaks form, add powdered sugar and beat until cream forms stiff peaks. Dollop whipped cream over chia puddings and dust with cocoa powder.