MINT CHOCOLATE CHIA PUDDING
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This chia pudding has been a huge hit with all of my taste testers, kids and picky hubs included! It’s nutritious-and-delicious and packed with antioxidants, fibre, healthy fats, and protein. Enjoy it for breakfast, snack time or even dessert. Try adding cacao nibs or chocolate chips for that mint chip ice cream vibe!
The surprise ingredient in this recipe is cottage cheese. And no, you can’t taste it. It gets blended with the coconut milk so you can’t even tell that it’s there. Yet it adds a wonderful creaminess along with loads of nutrients (B vitamins, calcium, phosphorus, selenium) and 14 grams of protein per serving! Plain thick probiotic Greek or non-dairy yogurt can also be used.
Ingredients for 4 servings:
1 can coconut milk (light here, or full-fat)
2 cups plain 4% cottage cheese (see note below*)
1/4 cup Lakanto Golden monk fruit sweetener, adjusted to taste
3 to 4 Tbsp Giddy Yo raw cacao powder, adjusted to taste
1 teaspoon pure vanilla extract
1/2 tsp or more pure peppermint extract, adjusted to taste
pinch of salt
1/2 cup chia seeds
optional toppings: fresh or dried fruit, coconut chips, granola, nuts and/or seeds, cacao nibs or diced dark chocolate or chocolate chips, fresh mint, Lakanto sugar-free mini Keto Crunch Cookies & Suntella chocolate sunflower spread, chia jam, or toppings of choice
*Note: Instead of cottage cheese, this recipe also works with plain thick probiotic Greek or non-dairy yogurt. Yogurt adds more flavour and tang, so I recommend reducing to 1 1/2 cups and adjusting cacao, sweetener and peppermint to taste.
Mint Chocolate Chia Pudding made with yogurt (instead of cottage cheese) and topped with berries, pumpkin seeds, grain-free granola, Rawcology Matcha Latte coconut chips, diced Lakanto sugar-free chocolate, and homemade chia jam.
Directions:
Put coconut milk, cottage cheese, sweetener, cacao powder, pure vanilla and peppermint extracts, and salt into a blender container and blend well. Adjust sweetener, cacao, and peppermint extracts to taste.
Add chia seeds and pulse-blend to just combine. Alternatively, blend fully if you prefer your chia pudding with a smooth texture.
Pour into a bowl or single serving mason jars. Allow to sit for 10 minutes, then whisk or cover and shake. Cover and refrigerate overnight.
In the morning, stir and add additional sweetener and/or milk as needed for desired taste and consistency. Serve cold with your choice of toppings.
Mint Chocolate Chia Pudding can be stored in an airtight container in the fridge for up to 4 days.
