Chocolate Chia Seed Pudding with a Kick
Ever since making and tasting Rouxbe’s Chocolate Cream Pie, I have been in the habit of putting a little spice in my chocolate desserts. Spicy and sweet just go together. Chocolate can be used to add depth and interest to a spicy dish. Think a Mexican mole sauce. And chilies pair well with chocolate, like in an ancho chili truffle or a Mexican hot chocolate.
Chia seed pudding is quick and easy to make (if you don’t mind not eating it right away because it has to firm up in the fridge for a few hours). It is great for breakfast if you add fruit and granola, or sweeten it up and it makes a perfect dessert for when you want a little reward. There are tons of vegan recipes out there. This is how I make mine.
- 1- 14 oz can of full fat coconut milk
- 1/2 cup rice, almond, soy or hemp milk
- 1/4 cup maple syrup
- 1/4 cup chia seeds
- 1/4 cup cacao powder
- 1 tablespoon vanilla
- 1/4 teaspoon chipotle powder
- pinch of pink Himalayan, or sea salt
- 5 tablespoons mini vegan chocolate chips
- Put everything except the chocolate chips into a high speed blender, (i.e. a Vitamix) and process on high until thoroughly mixed. The mixture should be fairly thick, but note it will thicken into a pudding overnight in the fridge. Put a tablespoon of chocolate chips into 4 individual serving cups. Pour equal amount of pudding into each and stir so the chips are distributed throughout the pudding. Spoon remaining chocolate chips on top for garnish. Chill in the refrigerator at least 2 hours or overnight.