Chia Seed Pudding - Mexican Chocolate

1/4 cup
2 cups
1/2 cup
1/4 cup
1 t
1/2 t
pinch
some

coco powder
almond milk (or any milk)
chia seeds
maple syrup (or any sugar)
cinnamon (preferably Mexican Ceylon)
vanilla
cayenne (add a very very small amount.  can always add more)
shaved or chopped sweated chocolate

• Make a paste out of the coco powder and a little bit of the milk to help the powder dissolve.
• Mix everything together.
• Adjust sugar, cinnamon, and cayenne to taste.
• Stir often over the first 15 minutes to help keep it from clumping up.
• Shaved/chopped chocolate can be mixed in or sprinkled on top as a garnish.
• Ready to eat in roughly 30 minutes though the seeds will have less crunch after an evening in the fridge.
• Will last for several days.

• Yield:  6 small servings.  4 better servings.
  
  
  
  

Category:  Dessert                                                                                                                                              Modified 8/28/13