Chocolate chia pudding
Borrowed and adjusted from Mollie Tunitsky's book about FODMAP-friendly food. I love the balance of fat and sweet in this dessert, and it is a quick dessert when you crave something NOT too sweet.
Method
- 1
Step 1
Put the ingredients in a glass jar with a resealable lid. Shake until very well combined. I move the dessert to the serving dishes at this point, then keep it in the fridge until the next day and serve chilled. Serve with a bit of fresh fruit, chopped nuts if you can have them, a good shaving of high-quality chocolate, slices of orange peel or coconut slices. Loads of possibilities. More than enough for 4 small desserts.
Good to know
You can substitute the cocoa powder and maple syrup with drinking cocoa sweetened with coconut flower sugar. I can get a really good one here in the organic food stores. I use a shaker for making this — one which was originally for protein powder — and that works very well. If you are preparing for guests, spice it up with cinnamon, vanilla extract, fresh mint or even a tiny bit of orange peel.
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