Beautiful and delicious Coconut Cacao Chia Pudding, this is a little bowl full of heaven! Not only tastes good but DOES good!
Raspberries, blueberries, cacao, chia seeds and maple syrup contain a plethora of plant phytonutrients with health-promoting properties, including the ability to neutralize cell damaging free radical molecules, the unstable compounds that form from factors like stress, pollution and an unhealthy diet.
- Berries are good sources of vitamin C, vitamin K, manganese, copper & fiber.
- Chia seeds are rich in vitamins and minerals, and are especially high in Omega-3 fatty acids. Their high fiber content can help feed beneficial gut microbes, reduce inflammation and support heart health.
- Coconut milk is a heart-healthy nut milk containing almost 50% medium chain fatty acids identified as antibacterial, antiviral and cardio supportive. MCTs are easily absorbed without needing to be processed through your digestive tract, providing quick energy!
Recipe by Carrie Ettinger
Coconut Cacao Chia Pudding
Servings 6 ½ cup size containers
Ingredients
- 1 can unsweetened, regular organic coconut milk (not lite)
- 1/4 cup pure maple syrup
- 2 tsp vanilla extract
- 1 tbsp organic cacao powder (unsweetened)
- 1/3 cup organic chia seeds
- 1 6 oz container organic raspberries
- 1 6 oz container organic blueberries or blackberries
- 1 bar 85% Cacao for grating on top (optional)
- Extra berries for top (optional)
Instructions
- Divide the raspberries, blueberries and/or blackberries, between the six bowls.
- In a medium size bowl, mix the coconut milk, maple syrup, vanilla extract and cacao powder until very smooth.
- Add the chia seeds and mix well.
- Pour the liquid, approximately 1/3 of a cup, over the berries in each container.
- Refrigerate 3+ hours, or overnight, until firm.
Recipe Notes
Optional: Place additional berries on top and grate a small amount of the 85% cacao bar over the mixtures.