I love, love, love this simple dessert because it’s packed with rich chocolate flavor, it’s good for all seasons, and it’s actually nutritious. I encourage you to use an almond milk that doesn’t contain the ingredient carageenan, which is a stabilizer that has allegedly been linked to GI disorders. I use Whole Foods 365 brand unsweetened vanilla almond milk. Either way, be sure to read your labels before purchasing or you can make your own almond milk, which I can tell you how to do below.
Serves about 4 (if you don’t end up eating it all yourself)
1.5 cups almond milk*
1/3 cup chia seeds
1/4 cup raw cacao powder
3 tbsp maple syrup
1/2 tsp vanilla extract
1/4 tsp cinnamon
Add all the ingredients together in a large bowl and whisk or mix with a spoon thoroughly, until fully blended. Keep in the bowl or pour into individual serving cups to refrigerate overnight or a minimum of 4 hours or until reaching a pudding consistency. Serve chilled with coconut cream, slivered almonds, or fruit. Enjoy!
*How to make your own almond milk:
1 cheese cloth or sprout bag
1 cup almonds
2 cups water
Liquid stevia extract (sweeten if needed to taste)
Soak one cup raw almonds in purified water overnight
Drain almonds the next morning & add to blender with 2 cups purified water
Blend until ingredients are smooth and have a creamy texture
Strain into a large bowl with the cheese cloth to capture almond particles
Add stevia sweetener if needed and put milk back into blender to mix
You can store the milk in a mason jar
You can also use the leftover particles in the cheese cloth as almond flour!