CHOCOLATE CHIA PUDDING

I hope you found the Chia seed information on a previous page good food for your brain. Now let's get some good food for your body.

INGREDIENTS

1/4 Cup cacao powder

3-5 Tablespoons maple syrup

1/2 Teaspoon cinnamon (optional)

1 pinch of salt

1/2 Teaspoon vanilla extract

1 1/2 Cups unsweetened almond milk (we make our own)

or you can use light coconut milk for creamy texture

1/2 Cup chia seeds (I grind the chia seeds for better absorption)

DIRECTIONS

1. In a small mixing bowl add cacao powder (first sift to reduce clumps)

   maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms, then add remaining dairy-free milk and whisk until smooth.

2. Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until achieved a pudding like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes.

3. Keep leftovers covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola or coconut whipped cream. (These additions will, however, increase carb count.)

1 serving is 1/2 cup

Carbohydrates 22.1 gms

Fiber 8.3 gms

Net Carbs 13.8 gms/serving

"Thank you to Minimalistbaker.com for sharing this delicious chocolate chia pudding recipe. Tiny chia seeds may seem insignificant, but they are packed with nutrition. They remind me of Jesus' words in Matthew 13:31-32, where He compared the kingdom of heaven to a tiny mustard seed that grows into something much greater.

Small choices made faithfully each day can grow into healthier habits and lasting blessings."