Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, kickin' cacao chia pudding. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

This vegan cacao nib pudding is quick and easy to make. Everything is blended to turn chia seeds into a creamy, dairy-free treat that's Paleo friendly. Receta muy fácil de como comer la chia, un postre super nutritivo y saludable.

Kickin' Cacao Chia Pudding is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Kickin' Cacao Chia Pudding is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook kickin' cacao chia pudding using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Kickin' Cacao Chia Pudding:

1. Prepare 1 1/4 cup almond milk (or alt milk of choice)
2. Prepare 1/4 cup cacao powder
3. Prepare 1/4 cup chia seeds, ground
4. Make ready 1 TBSP Coconut Palm sugar (or choice of sweetener, to taste)
5. Prepare 1/2-1 tsp "pumpkin spice" (see below for mix)
6. Take Pinch sea salt
7. Make ready Sprinkle of pecans (optional)

It's the easiest healthy dessert recipe you can make with no baking. This chia pudding recipe is yummy and full of good-for-you ingredients that can help fend off cravings for sugary treats. Pour pudding into bowls, garnish with cacao nibs and/or fresh fruit if desired and serve immediately or place in the refrigerator for an hour or more for a cold pudding. This intensely flavored pudding is based on chia seeds (which thicken it as they absorb the liquid), cashews and cocoa powder.

Instructions to make Kickin' Cacao Chia Pudding:

1. You can leave your chia seeds whole, if you want a more "tapioca" type texture, but since this is "chocolate" pudding, I grind the chia seeds first. Sadly, I could not get them to grind at all with my granite mortar and pestle (like I do flax), so I use the flat blade of my MagicBullet. A clean electric coffee grinder or any flat blade processor could also be used.
2. Blend all ingredients together (I use regular blade on MB for this), then pour into small glass jars or serving bowls. I make 2-3 servings with this recipe.
3. Refrigerate for at least 4 hours. Add pecan pieces, if desired. Then enjoy the creamy, chocolatey, healthy goodness!
4. "Pumpkin spice" is: 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg, 1/2 tsp allspice, all ground (of course!)

If the dates are hard, soak them in hot water for an hour to soften, then drain before chopping. Magnesium-rich, antioxidant-packed, with a deep cacao flavor—your dream breakfast has landed. One recipe in particular caught my eye because it used silken tofu, of which I had a container sitting for weeks in my refrigerator waiting for inspiration I realized as I started that his was actually carob powder not cacao…so I just kept modifying to find what worked for me! Chocolate Chia Seed Pudding is a quick & healthy breakfast that you can make ahead. This chia seed recipe makes a thick, rich chocolate pudding you'll love!

So that’s going to wrap this up for this exceptional food kickin' cacao chia pudding recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!