Dark Chocolate Chia Seed Pudding with Coconut Whipped Cream

This Chocolate Chia Seed Pudding is a dessert that will satisfy your sweet tooth, but is also filled with PCOS-fighting superfoods. Did you know that cocoa powder is an antioxidant and a good source of zinc? Adequate intake of zinc may improve alopecia, acne, and hirsutism in women with PCOS. We’ve swapped out traditional dairy whipping cream for coconut cream that adds a richness and decadence to this tasty dessert. You won’t believe how easy it is to make this sweet treat!

chocolate chia seed pudding

Make sure you have all ingredients on hand including almond milk, chia seeds, maple syrup, cocoa powder, sea salt and coconut milk (the canned kind).

 

chocolate pudding pcos

 

Combine all ingredients except coconut milk in a medium sized bowl. Mix well. Divide mixture evenly into 4 small bowls or mason jars. Cover and refrigerate.

While the pudding is setting, place a can of coconut milk in the fridge for 4 hours. At this point the milk should be solid. Scoop solid coconut milk out of can and place in a chilled mixing bowl. Beat coconut milk with a stand mixer or electric hand mixer for approximately 1 minute or until it turns creamy and forms stiff peaks.

 

 

 

 

 

 

 

 

 

Remove puddings from fridge and top each with 2 tablespoons of coconut cream. Enjoy!

Serves 4

Ingredients:

2 Cups Unsweetened Almond Milk

½ Cup plus 1 tsp Chia Seeds

2 TBS Grade B or Grade A Dark Maple Syrup

2 TBS Unsweetened Cocoa Powder

1/8 Tsp Sea Salt

1 15oz can Full Fat Coconut Milk (Refrigerated 4+ hours)

Directions:

  • Combine all ingredients except coconut milk in a medium sized bowl. Mix well.
  • Divide mixture evenly into 4 small bowls or mason jars. Cover and refrigerate for 4-6 hours. (Can stay refrigerated for up to 4 days).
  • While the pudding is setting, place a can of coconut milk in the fridge.
  • Once pudding is set, remove coconut milk. At this point the milk should be solid. Scoop solid coconut milk out of can and place in a chilled mixing bowl. Beat coconut milk with a stand mixer or electric hand mixer for approximately 1 minute or until it turns creamy and forms stiff peaks. You may need to add a tablespoon of coconut liquid if solids are too dense.
  • Remove puddings from fridge and top each with 2 tablespoons of coconut cream. Note: You will have some cream left over.

Nutrition Facts: Calories 257, Protein 6g, Fiber 4g, Carbohydrate 22g, Sugars 7g, Total Fat 15g, Saturated Fat 5g, Sodium 115 g.

 

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