Since doing the 21DSD (click here for details) couple of times, our chia seed breakfast pudding (click here for our recipe) has become a staple to have in the fridge for when we want something just a bit lighter in the morning. We decided to give it a chocolately flare, so we came up with this version of it. It’s Makenna’s favorite way of enjoying it, so it’s win-win!
If you’re doing the 21DSD, you can simply omit the addition of syrup. It will have a bit more of a dark chocolately taste, but still very enjoyable and fresh as a non-egg option while you’re working your way through the detox.
Ingredients:
1 can full fat coconut milk
½ c unsweetened almond milk
¼ c chia seeds
1½ T cocoa powder
1½ T maple syrup (if you’re doing the 21DSD omit syrup)
½ t vanilla
Optional toppings:
sliced banana (green tipped if you’re doing the 21DSD) or other sliced fruit
shredded coconut
sliced almonds, pecans, walnuts…your choice
hemp seed hearts
additional chia seeds
Directions:
- The night before, combine all ingredients together and whisk well to combine. Chia seeds are notorious for sticking together, so whisk well…cover and place in refrigerator.
- In the morning, whisk again and add more almond milk to get it to the consistency you like. You should have about 2 cups.
- Add optional toppings if desired…Enjoy!!!
