Scale
Ingredients
- Chia Pudding
- 3/4 cup chia seeds
- 4 cups unsweetened almond milk
- 1/2 cup dried unsweetened shredded coconut
- 1/4 peppermint oil
- 3 tbs cacao nibs
- 1 tsp stevia
- Dairy Free Coconut Cream (modified from the Kitchen)
- 1 14-ounce can full-fat coconut milk
- 4 probiotic capsules
- 1/4 tsp stevia
Instructions
Directions
Dairy Free Coconut Cream
- Refrigerate the can of coconut milk overnight
- Scoop the layer of thick white cream off the top with a wooden spoon and place into a sterilized glass jar
- Twist open the probiotic capsule and pour the contents into the cream, stirring with the wooden spoon
- Add stevia, stirring again
- Place sterilized lid on jar and place into the oven — turn the oven light on to keep the environment warm. Leave for 12 to 24 hours without disturbing
Chia Pudding
- In a high-speed blender, blend nut milk, peppermint and stevia on medium until well blended
- Add cocoa nibs, dried coconut and chia and blend on low until well combined with no lumps
- Pour into individual jars and place in the refrigerator for at least 1 hour, I like to allow mine to chill overnight
- Layer with Dairy Free Coconut Cream and top with Paleo Passion Foods and frozen or fresh blueberries
Nutrition
- Serving Size: 6