Chocolate Chia Pudding is as tasty as it is nourishing! Be sure and make it about 11 hours before serving so the chia seeds have time to expand.
VK- P+ (balancing for Vata and Kapha, aggravating for pitta)
- 2-1/2 tbsp raw cocoa powder
- 3 cups almond milk
- 1 cup chia seeds
- 6 tbsp agave nectar
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 1 kiwi fruit, peeled and sliced thinly, for garnish
In a dessert bowl, whisk cocoa with almond milk to blend well. Add chia seeds, agave nectar, vanilla, and salt and whisk again. Leave to chill in refrigerator for at least 8 and preferably 11 hours. Decorate with kiwi slices just before serving.
Variation: Omit chocolate and add 1/4 tsp ground cardamom and 2-4 drops of rosewater.
Source: “The Tastes of Ayurveda” by Amrita Sondhi