Dr Andy Bob
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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
Picture
  • 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
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