Crack Chocolate Chia Pudding ? gluten free, keto & vegan

Chocolate Chia Pudding ?

On crack

Silky smooth and totally addictive, this chocolate chia pudding is most definitely on crack.

The secret? (Shhhhh…!)

A touch of almond extract. As while using vanilla extract is all well and good, a few drops of this almond goodness will keep you coming back for more. Trust us.

Cacao vs Cocoa

Both work great. So feel free to use either a raw cacao powder (arguably more nutritional perks here) or a Dutch-processed alkaline cocoa (we prefer Valrhona). Both are well and good, as long as they’re unsweetened.

The Sweetener ?

Pick your poison.

Though do note that we like Swerve or xylitol best here. No funky aftertaste.

Fun fact: it might also be our taste buds here, but we’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great in hot situations (particularly if chocolate is involved). Again, it might just be our taste buds here!

Feel free to read up on our picks for the 10 best low-carb natural sweeteners.

Mix ‘n match

It really is no wonder chia pudding is a staple dessert by now, be it whole or processed silky smooth. These tiny Mexican guys pack a whole lot of protein and add a whole lot of crunch. Chia seeds contain large amounts of fiber and omega-3 fatty acids, plenty of high quality protein, and several essential minerals and antioxidants.

So while chia pudding really needs no companion. We love to pair it with plain Greek or coconut yogurt (a nice tangy note), and with a handful of berries. Think blackberries, raspberries and cherries (all summer long).

If keto, stick to a 100g serving (3/4 cup) of blackberries or raspberries (5g net carbs). Or simply opt out. Equally scrumptious.

Chocolate Chia Pudding ? Gluten Free, Keto & Vegan

INGREDIENTS

  • 475 ml water
  • 15 almonds
  • 60 ml full-fat coconut milk optional
  • 38 g raw cacao powder
  • 100 g chia seeds
  • 1 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 2 to 6 tablespoons Swerve

INSTRUCTIONS

  1. Add all your the ingredients, except the sweetener, to a high speed blender and process until super smooth. Sweeten to taste and refrigerate until thickened, 3 hours to overnight (preferably!). Thin it out, if necessary & to taste, with more water as needed. 
  2. Keep this chocolate chia pudding, refrigerated in an airtight container, for up to 3 days. 

INGREDIENTS

  • 475 ml water
  • 15 almonds
  • 60 ml full-fat coconut milk optional
  • 38 g raw cacao powder
  • 100 g chia seeds
  • 1 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3 to 6 tablespoons agave nectar

INSTRUCTIONS

  1. Add all your the ingredients, except the sweetener, to a high speed blender and process until super smooth. Sweeten to taste with stevia of choice and refrigerate until thickened, 3 hours to overnight (preferably!). Thin it out, if necessary & to taste, with more water as needed. 
  2. Keep this chocolate chia pudding, refrigerated in an airtight container, for up to 3 days. 

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