Berry Chocolate Chia Pudding Recipe
Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook – Chickpea & Vegetable Tagine Recipe
Avocado and almond butter add richness to this chocolate pudding.
COURSE: Breakfast, Dessert
DIFFICULTY: Easy
SERVINGS: 4
INGREDIENTS
▢½ ripe Haas avocado, halved and pitted
▢1 ¼ cups strawberries or blueberries (or other berries of choice)
▢3 tablespoons unsweetened cocoa powder
▢2 tablespoons almond butter
▢½ cup Date Syrup
▢1 ½ cups Almond Milk
▢¼ cup chia seeds
▢garnish berries, slivered almonds, cacao nibs optional
INSTRUCTIONS
- Scoop out the flesh from the avocado and place it in a high-speed blender or food processor. Add the berries, cocoa powder, almond butter, Date Syrup, and Almond Milk. Blend until completely smooth and then pour into a bowl. Whisk in the chia seeds until they’re evenly distributed.
- Cover and refrigerate for at least 8 hours. Divide the pudding among four small dessert bowls, garnish as desired, and refrigerate for 20 minutes before serving.
Note: Let this pudding sit overnight or at least 8 hours in the fridge before serving.
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