How to use 🥥🥛 liquid ➡️ Chocolate Chia Seed Pudding | 6-Ingredients

If you ever find yourself with the liquid leftover from canned coconut milk (after making whip cream, vegan cheesecake or no churn ice cream) you could add it to a smoothie OR make this easy blended chia seed pudding that tastes just like dessert!

Video here: https://youtube.com/shorts/T40WXHqJObs?feature=share

Chocolate chia pudding (that can easily be made low carb/keto too!!) is also perfect when you know you have a busy morning ahead, (or save for a yummy yet healthy dessert). Prep the night before, add your fav toppings & in the morning, simply grab n go as you head out the door.

• 1 tbsp cocao powder

• 1 tbsp maple syrup (sub your fav sweetener to make this low-carb/keto)

• 1/4 tsp vanilla

• pinch sea salt

• 6-8 tbsp leftover liquid from a can of coconut milk (or sub unsweetened plant based milk of choice)

• 2 tbsp chia seeds

BLENDED: combine all in a blender, blend, pour into jar, chill 3+ hours

OR

UNBLENDED: combine cocao powder, syrup, vanilla, and salt in a small bowl, then add 1-2tbsp of your milk and stir to form a smooth paste (you can skip this step and add everything all at once but this step makes sure there are no clumps of cocao in your chia pudding).

-add remaining milk, and chia seeds

-cover and chill 3-4 hours until chia seeds have hydrated and the mixture has thickened to a pudding consistency

Then dig in & enjoy as is or top with your fav toppings (like fruit, nuts/seeds/granola, coconut whip, or a drizzle of melted chocolate) then enjoy!!

Links to the vegan/dairy-free/egg-free recipes that use the solid portion of a chilled can of coconut milk & your excuse to make chia pudding ;)

• coconut whip cream https://youtu.be/s_N9svqDq8M

• no bake cashew cheesecake https://youtu.be/oF7i2gK0ht8

• no churn mint ice cream https://youtu.be/aC9ylelEHxg