Love is in the air and chocolate’s everywhere. Coincidentally, chocolate has compounds in it that produce the same brain chemicals that occur when you fall in love and feel blissful, making this recipe the perfect treat to share with your sweetie pie. Plus, Chia seeds are a fiber-rich super seed containing those good-for-you, anti-inflammatory omega-3 fatty acids. When moistened they form a gel, creating the perfect “sinless” pudding to indulge your sweet tooth in a healthier way. The mucilaginous (gel-like) texture of this pudding is something I’ve found easily becomes a new favorite when (and only when) it’s made with the right amount of sweetness and a bit of fruit stirred into it. Recipe keeps refrigerated for a few days. Enjoy!

 

Makes 1-2 servings

Preparation Time: 5 minutes to make, 1 hour to stand

 

1 cup chocolate almond milk, plus more as needed

3 tablespoons chia seeds

1 teaspoons real vanilla extract

2 teaspoons real maple syrup, plus more to taste

⅛ teaspoon sea salt

⅓ cup fresh raspberries

 

 

Mix the milk, seeds, vanilla, maple syrup and salt and add to a glass jar. Top mixture with raspberries and cover, allowing it to stand for at least an hour or overnight refrigerated to thicken and turn into a pudding.   Taste and add more maple syrup if desired. You can also add more milk to thin to desired consistency.

 

 

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