Recipe of Banana Bread Cacao Cucina Botanica

Cacao Nib Chia Pudding

Which can be forgiven because did you know when you add earth loaf sent me these delicious cacao nibs, which are basically broken cacao beans with the husks removed.

Recipe Summary Cacao Nib Chia Pudding

Easy to make in less than 5 minutes, this cacao nib pudding uses a blender to turn chia seeds into a creamy treat that's dairy free, vegan, and Paleo friendly.

Ingredients | Banana Bread Cacao Cucina Botanica

1 cup unsweetened almond milk, or more as needed

⅓ cup chia seeds

¼ cup cashews

5 tablespoons cacao nibs, divided

1 tablespoon maple syrup

1 teaspoon unsweetened cocoa powder

1 teaspoon pure vanilla extract

1 teaspoon instant espresso powder (Optional)

¼ teaspoon sea salt

¼ teaspoon ground cinnamon

Directions

Combine almond milk, chia seeds, cashews, 2 tablespoons cacao nibs, maple syrup, cocoa powder, vanilla extract, sea salt, and cinnamon, in a high-speed blender. Blend until well combined, 30 seconds to 1 minute. Stir in 1 tablespoon cacao nibs and pour into individual bowls. Cover and refrigerate for 1 hour or overnight. Mixture will thicken as it chills.

Sprinkle pudding with remaining cacao nibs before serving.

You can use honey instead of maple syrup to sweeten, although the chia pudding is then no longer vegan.

Pudding will keep covered in the refrigerator for 3 to 4 days.

Info | Banana Bread Cacao Cucina Botanica

prep: 5 mins additional: 1 hr total: 1 hr 5 mins Servings: 4 Yield: 4 servings

TAG : Cacao Nib Chia Pudding

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