Breakfast Snacks Sweets Vegan

Creamy Chocolate Chia Pudding

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From Start to Finish: 8 hours, 10 minutes

Servings: 3 servings

CHOCOLATESunflower® Seed Butter

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Creamy Chocolate Chia Pudding

Ingredients

  • 2 cups milk of choice (I like a combination of almond + coconut)
  • 2 tbsp maple syrup
  • 1/4 cup cocoa powder
  • 1/4 cup Chocolate SunButter
  • Pinch of sea salt
  • 1/2 tsp vanilla extract
  • 1/2 cup chia seeds
  • Toppings of choice: granola, berries, dairy-free yogurt, chocolate chips, etc.

Directions

  • Whisk together milk, maple syrup, cocoa powder, Chocolate SunButter, vanilla, and salt until fully combined.
  • Add chia seeds and whisk to distribute. Wait a few minutes, and if the seeds sink to the bottom whisk again.
  • Cover and refrigerate overnight.
  • The next day, blend in a high-speed blender until perfectly smooth (30-45 seconds on high). Add a splash of milk if needed.
  • Divide into bowls/jars. Refrigerate for 1 hour for a thicker texture or add toppings and enjoy.
  • The leftovers can last in the refrigerator for up to a week.

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SunButter’s seed-powered taste complements recipes better than most nut butters.

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