Servings
1
Prep time:
3 hours
20 minutes
20 minutes
Time to bake
1 hour
Good for:
Lunch
Chocolate chia pudding
Borrowed and adjusted from Mollie Tunitsky’s book about FODMAP freindly food. I love the balance of fat and sweet in this- especially because desserts are difficult for me.
Ingredients
1 1/2 cups of full-fat canned coconut milk- must be unsweetened- buy in the asian supermarket.
1/4 cup of chia seeds
3 tbsp good cocoa powder
2 table spoon maple syrup or to taste
1/5 tsp sea salt.
Instructions
Step 1
Put the ingredients in glass jar with resealable lid. Shake until very well combined. I move the dessert to the serving forms at this point and then keep in the fridge until next day and serve chilled.
Serve with a bit of fresh fruit, chopped nuts if you can have it or a good shaving of high quality chocolate or slices orange peel or coconut slices. loads of possibilities.
more than enough for 4 small desserts
Tips
You can substitute cocoa powder and maple syrup with drinking cocoa sweetened with coconut flower sugar. I can get a super good one here in the organic food stores.
I use a shaker for making this- one which was originally for some protein powder and that works very well. If you are preparing for guests spice it up with cinnamon, vanilla extract,fresh mint, even a tiny bit of orange peel.
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