Looking for a quick, simple and delicious dessert? These Chocolate Chia Pots are the business – gluten-, dairy- and refined sugar free.
Chia seeds are rich in fibre – which helps with satiety, the feeling of fullness. Contain good sources of plant based Omega 3 known for their anti-inflammatory effects, and relatively high in protein. The combination of fat, protein and fibre means the seeds are digested relatively slowly, providing long, slow release of energy to keep blood-sugar levels stable.
Raw cacao is used instead of highly processed cocoa, which is jam packed with antioxidants especially flavonoids, an excellent source of monounsaturated fats, cholesterol-free saturated fats, vitamins, minerals and protein that make it an excellent source of nutrients.
Another good excuse to be having your dessert!!
SERVINGS: 2
INGREDIENTS:
4 tbsp raw cocoa powder
4 tbsp chia seeds
2 – 4 tbsp maple syrup (adjust to liking)
2 cups (470ml) almond milk, unsweetened
Pinch of sea salt
½ cup (120g) vanilla coconut yogurt
METHOD:
Place all ingredients in a medium-size bowl and whisk until the cocoa powder has dissolved.
Leave in the refrigerator for around 6 hours or overnight, until mixture thickens. Stir a few times during this process.
Divide the coconut yogurt between 2 glasses, and then layer the chia seed pudding on top.
Top with some raspberries and sliced banana.
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