Chocolate Chia Pudding
by Stephanie Jeffs of exploreraw.com
- 1 dessertspoon Ultimate Oil Blend
- 480ml raw Almond Milk
- 1 tablespoon Cacao Powder
- Vanilla Pods/Paste
- 2 tablespoons Chia Seeds
- 1 teaspoon Cacao Nibs
- handful Raspberries
- teaspoon Edible Rose Petals (optional)
- teaspoon Coconut Flakes (optional)
- teaspoon Bee Pollen (optional and not vegan)
- 1 Banana
Blend together the almond milk, Udo's Choice Ultimate Oil Blend, cacao powder and vanilla. Put the chia seeds in a glass or bowl for serving. Cover with the almond milk and mix well. Leave to set in fridge for 8-10 hours with the occasional stir to make sure that there are no congealed lumps of seeds. Once set, sprinkle with cacao nibs, raspberries and edible rose petals.
To serve: serve with a ripe chopped banana, manuka honey, coconut flakes, bee pollen, and a final dusting of cacao powder.
Note: the pudding is not sweet, but the honey and banana adds sweetness.