Chia seeds are my new favorite ingredient these days. This recipe is as easy as instant pudding, but it’s made from unprocessed ingredients — a win, win, win.
14-oz can coconut cream, well-shaken
1/4 C cocoa powder
1/4 C agave syrup (you can substitute honey, sugar, or stevia to taste)
1/8 t chipotle pepper
1/3 C chia seeds
Pinch of salt
Whisk the coconut cream with the cocoa powder until it’s smooth. Stir in the remaining ingredients. Allow it to sit for a couple of hours, stirring every once in a while, until the seeds expand and thicken the pudding.