I am officially addicted! The fact that I managed to find Valrhona cocoa powder that is considered to be one the best cocoa powders in the world has probably made a big difference. It has the best chocolate taste I have ever tried (it is funny, but it kind of reminds of an instant chocolate cream my mom used to make it – or was it me? – and I return to that innocent feeling I have forgotten).
Anyway that pudding is done super fast, needs no cooking, you just have to refridgerate it for at least 4 hours before you eat it (you better make it the night before and leave it in the fridge overnight). It is a light, very tasty breakfast, that gets you full but not bloated or heavy!
You will need:
Ingredients (for one serving)
180 – 200 ml unsweetened almond milk (depending on how thick you want your pudding)
30 gr chia seeds
15 gr unsweetened coconut chips or dried coconut
10 gr unsweetened cocoa powder (whichever brand you have)
10 gr raw cacao nibs (you can find these in a whole food or organic store – at least that is where I find them in Greece. You can replace them with any chocolate that has at least 80% cocoa or more, that you have grated)
10 gr unsweetened dried cranberries (or any other unsweetened dried berries or fresh berries or nothing)
13 gr unsweetened almond butter, that is about 1 tbsp (optional, I used this one that is amazing!)
1 tsp not full of vanilla powder
1 tsp not full of cinnamon (Ceylon is preferable)
One dash of salt
How to make it
Put the cocoa powder with the almond milk in a bowl. Stir well until fully combined and then add the rest of the ingredients and stir again for 3 minutes. Put the bowl in the fridge for at least 4 hours. If you are fond of very sweet tastes, you can add a few drops of stevia as well but I don’t think you actually need it, especially if you use berries. Do not use stevia if you are doing whole30.
Nutritional information per serving:
544 calories, 28 gr total carbs, 14 gr dietary fiber (that means 14 gr net carbs – 10,1%), 14 gr protein (10,1%) and 44 gr fat (79,9%).