Vegan Mint Chocolate Chia Seed Pudding
This creamy mint chocolate chia pudding is smooth and silky, thanks to ground chia seeds. It's the perfect gut health snack, or light and healthy dessert!
Equipment
- High Speed Blender
Ingredients
- 2½ cups unsweetened almond milk
- ½ cup ground chia seed plus 1 tbsp (15ml) (learn the benefits of ground chia seed)
- ¼ cup raw cashews soaked for four hours, then rinsed
- ¼ cup raw cacao or cocoa powder
- 5 tablespoons pure maple syrup
- ¾ teaspoon pure peppermint flavouring or extract
Instructions
- If you like, soak the cashews for four hours, then drain and rinse. Place in blender.
- Add almond milk, 1/2 cup + 1 tbsp (140ml) chia seed, cacao powder, maple syrup and peppermint flavouring. Blend until smooth.
- Pour the chia mixture into four jars or dessert cups. Chill, covered for four to eight hours to firm up. Chia pudding keeps well for up to five days, so you could make on Sunday and enjoy all week!
Notes
If you soak the cashews, the recipe will be low FODMAP.
If you want to boost the gut soothing benefits, swap 1/8 tsp of pure culinary peppermint oil for the peppermint flavour. Taste and add a couple more drops if you wish. Peppermint oil is very strong...it can leave a burning sensation if you overdo it!
It's nice sprinkled with cacao nibs for crunch or you could top with a bit of coconut whip, mini chocolate chips and crushed almonds to fancy it up!