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  • Conny Klop

    Mexican Chocolate Chia pudding. 1/3 c. chia seeds 1 c. unsweetened almond (or other non-dairy) milk 2 tbsp. unsweetened cocoa powder 1 tbsp. maple syrup 1 tsp. ground cinnamon #chia #cocoa #Paleo #breakfast

  • KimLinda Hayes

    Mexican Chocolate Chia Seed Pudding 1/3 c. chia seeds 1 c. unsweetened almond (or other non-dairy) milk 2 tbsp. unsweetened cocoa powder 1 tbsp. maple syrup (I used Grade B) 1 tsp. ground cinnamon pinch of cayenne (optional)

  • Katrina Hedrick

    Chia Seed Chocolate Pudding 1/3 c. chia seeds 1 c. unsweetened almond (or other non-dairy) milk 2 tbsp. unsweetened cocoa powder 1 tbsp. maple syrup (I used Grade B) 1 tsp. ground cinnamon Combine all ingredients in a medium bowl. Cover and refrigerate overnight or at least 8 hours. Transfer mixture to blender and blend until completely smooth. If pudding is warm from blending, return to refrigerator until chilled. (Alternately, you can just stir the pudding and eat it without blending.)

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