Decadent Chocolate Chia Pudding
Ingredients
- 1-cup Dutch-processed unsweetened cocoa powder
* 1/2 cup maple syrup
* 1/3 cup chia seeds
* 1 large ripe avocado, sliced & pitted
* 1 tsp vanilla extract
* 1 tsp salt
* 2 tbsp room temp (melted) coconut oil
Directions
- Microwave 1 cup of water to get the water hot but not boiling
2. Using a blender, blend the cocoa powder and the cup of hot water for 30 seconds
3. Add into the blender your maple syrup, chia seeds, vanilla extract, and salt, plus 1 additional cup of room temp water, and blend for 45 seconds
4. Pour the 2 tbsps of coconut oil into the blender, give the mixture a good mix with a spoon, and continue to blend for 45 seconds
5. Transfer the mixture into a resealable container and chill in the refrigerator for at least 2 hours before serving, due to the avocado, there may be a darker film on the top, but it will not impact taste!
Additional Allergy Notes:
If you need a replacement for the coconut oil, my top suggestions for a 1-1 ratio are any type of melted butter, melted butter replacement, or olive oil to be used in place of the coconut oil in the recipe. If you use salted butter, you can omit the additional 1 tsp salt in the recipe.
If you need a replacement for the avocado, my top suggestion is to use mashed or pureed plantain instead. Lastly, if you can’t have vanilla, you can omit it and add a little extra maple syrup, as they provide a similar flavor.
Depending on your allergy needs, if you need to know about the allergens in the facilities of individual ingredients, I often shop at Trader Joe’s so I can call their product line to learn about what allergens are in the same facilities with ingredients such as maple syrup, vanilla extract, butter, etc. I list their contact information in my Resources section under the ‘7 Food Allergy Resources I Use Reguarly’ heading.
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