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–+ servings
Tami Kramer Nutmeg Notebook

Chocolate Chia Pudding

5 from 4 votes
A silky smooth and creamy pudding that will delight the young and old alike! This dessert or breakfast is loaded with fiber, omega 3 fatty acid and protein. Enjoy this guiltless pleasure.
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Servings: 4
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup non sweetened plant milk
  • 2-4 dates pitted
  • 2 ½ cups cooked sweet potato, peeled
  • 2 Tablespoons chia seeds
  • ¼ cup cacao powder or unsweetened cocoa powder or carob powder
  • ¼ teaspoon vanilla powder
  • ¼ teaspoon ground cinnamon
  • Fresh berries – strawberries raspberries, blueberries, black berries

Equipment

  • 1 High Powered Blender

Method
 

  1. Soak the pitted dates in the plant milk for 30 minutes.
  2. Put all of the ingredients in the carafe of a high-powered blender and process until smooth and creamy. You may need to stop once and scrape down the sides.
  3. If the pudding is too thick add more milk. The moisture content of the sweet potatoes will vary and will affect the thickness of the pudding.
  4. In glass serving dishes layer the pudding and berries. Chill before serving.

Notes

Options:
Chocolate mint – add fresh mint or ¼ teaspoon mint extract
Chocolate Orange – add the zest of 1 orange and 2-3 tablespoons orange juice
Mocha – add 1-2 teaspoons instant espresso, or 1 Tablespoon Dandy Blend coffee substitute.
Chocolate Malt – add 2-3 teaspoons Maca powder for a malt flavor
Chocolate Peanut Butter - add 2 Tablespoons peanut butter or for a lower fat version add 2-3 Tablespoons defatted peanut butter powder - no added sugar or salt.
Chocolate Almond Butter - add 2 Tablespoons almond butter or for a lower fat version add 2-3 Tablespoons defatted almond powder - no added sugar or salt.
 

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