Mint & chocolate are the perfect combination for a treat! As a fan of chia seeds, I've been trying different sorts of flavours and this time I'd like to share a mint & chocolate chip version of chia pudding. I made it with fresh mint but you can use natural mint extract instead. It's not too sweet so you won't feel guilty if you have it for breakfast :-) Also try:
Nutritional values (per serving)
|of which Saturated||15.7||grams|
Macronutrient ratio: Calories from carbs (8%), protein (12%), fat (80%)
Ingredients (makes 1 serving)
The main reason I use two sweeteners in most of my recipes is that a combination of more sweeteners mask the aftertaste / bitterness of some of them. If the pudding is too thick, add 2-4 tbsp of water or almond milk.
- Place the mint leaves, coconut milk (or cream) and water into a blender and pulse until smooth. If using mint extract, you can skip this step.
- Mix the chia seeds with the coconut milk mixture and add Erythritol.
- Add a few drops of stevia and mix well. If you prefer a smoother texture, use ground chia seeds (note: ground chia seeds may taste bitter). Let it sit for at least 10-15 minutes, ideally overnight in the fridge.
- Roughly chop the dark chocolate and mix it in the chia pudding.
- Optionally, top with a dollop of whipped cream or coconut milk and Enjoy!
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