Having a Chocolate moment? Yeah, we know that feeling all too well! Our double raw cacao chia pudding is seriously easy to make and really helps to satisfy that chocolate craving. Perfect to end a dinner party gathering or just for yourself really!

Ingredients

• 2 heaped tbsp of Elements for Life Raw Cacao Powder
• 2 tbsp of Sweet Freedom / maple syrup / honey
• 250ml almond milk (or non-dairy-milk of choice)
• 40g chia seeds
• 1tsp vanilla extract

For the raw cacao paste layer

• 400ml coconut milk, thick part only
• 80g Elements for Live Ceremonial Cacao Paste
• 2 tbsp Sweet Freedom
• 1 tbsp Elements for Life Raw Cacao Powder

For the garnish

• Handful Elements for Life Raw Cacao Nibs
• A few tbsp coconut cream
• Some edible flowers (optional)

Method

1. In a medium-size bowl, add the raw cacao powder, sweet freedom, vanilla extract, almond milk and chia seeds. Whisk together until all ingredients are combined. Pour evenly between 3 serving glasses and pop in the fridge for 30 minutes to allow the chia seeds to gel.
2. Whilst that’s happening get on with your raw cacao paste layer. In a small deep pan gently warm up your coconut milk over a low heat. Add in your raw cacao powder and virgin cacao paste and mix well.
3. Add in your sweet freedom now and adjust for sweetness. Turn off the heat, pour your mixture into a cold shallow bowl and allow to cool completely, this will take about 10 minutes.
4. Bring out your chia puddings from the fridge and top off with your raw cacao paste layer. You can serve it like this or pop back in the fridge to set into a ganache like texture, it’s up to you!

Enjoy xx

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About The Author

Niki Behjousiar is a recipe creator and founder of nikibakes. Niki has been blogging for over 10 years and has a passion for gluten-free and dairy-free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.

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