Mostly sweet with a little bit of spice and everything nice! That could describe me (ha!) or this vegan chocolate chia pudding recipe…which I love. Chocolate, cinnamon and a hint of cayenne change up the classic chocolate pudding recipe. It’s a great weeknight dessert (especially if you have a lighter dinner like soup or salad) and the chia seeds pack a load of nutrition. Especially if you make it with soy milk, the pudding is a high-protein snack with just under 10g of protein per serving.
This is the 7th recipe we’ve posted so far and I have to say I’m loving the vegan food blogging world! Even though I’ve been devouring vegan recipes for the past year, I’m finding so many new ideas being on social media. Before starting TwoGreenPeas I had never tweeted or instagrammed before so I’m learning a lot. It’s also a refreshing change to be really engaged in and excited about something new. About a year ago I transferred from a super crazy busy job to more of a 9-5 deal, and although I love my new hours it’s a nice change to be excited to stay up late or get up early to do something productive (hoping this counts as productive??). Needless to say I’m are having fun and Mr. Pea and I have a lot of recipes we want to share over the next few weeks. Now…what to do with all these cute red chili peppers I bought for the garnish…suggestions?
Mayan Chocolate Chia Pudding
Ingredients
- 1.5 tbsp chia seeds
- 1/2 cup unsweetened almond or soy milk
- 2 tsp maple syrup
- 1/2 tbsp + 1tsp cocoa powder
- 1/4 tsp cinnamon
- pinch of cayenne
Instructions
- Combine non-dairy milk with chia seeds in a small bowl.
- Add cocoa powder, maple syrup, cinnamon and cayenne and stir to combine.
- Refrigerate for approx 4 hours or until it forms a thick pudding. Stir and serve.
Hope your having a great week!
