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Categories:Viewed: 65 - Published at: 2 years ago
Ingredients
- FOR THE PUDDING:
- 1 cup Almond Milk
- 3 Tablespoons Chia Seeds
- 3 Tablespoons Raw Cacao Powder
- 5 Medjool Dates, Pitted
- 1 teaspoon Vanilla Extract
- Pinch Of Salt
- FOR THE WHIPPED CREAM:
- 1 can (13 1/2 Oz. Size) Coconut Milk, Refrigerated Overnight
- 1 Tablespoon Maple
- Cacao Nibs, For Garnish
Method
- Place all the ingredients for the pudding in a blender cup and blend until the mixture is thick and creamy (about 2 minutes if using a NutriBullet or Vitamix). Divide between serving cups.
- Take coconut milk can out of the fridge, open and scoop out the hardened cream layer from the top, leaving the liquid behind. Place cream in a small bowl with honey and whip until light and fluffy.
- Top pudding with cream and cacao nibs.
