Chocolate Chia Mousse

Mix almond milk, chia seeds, maple syrup, chocolate powder, vanilla, and salt in a blender. Start with low (Vitamix variable) and work up to high. 

Blend until chia seeds are practically undetectable and mixture is smooth, scraping blender sides with a spatula.  

Chia pudding should be thick and ready to eat, but if you like your chocolate pudding cold, put to a resealable container, cover, and refrigerate for 3–4 hours. 

If you don't have a high-powered blender, 

your chia pudding may not be as smooth and creamy, and it will have a texture similar to tapioca pudding. 

– Use stevia or monkfruit sweetener instead of maple syrup or honey for a low-sugar option. 

Serving: 1/3 of recipe (without toppings) | Calories: 233kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 202mg | Fiber: 11g | Sugar: 15g 

Peanut Butter and Jelly Chia Pudding

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