PEPPERMINT MOCHA CHIA PUDDING
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Peppermint Mocha Chia Pudding topped with kiwi, pomegranate arils, frozen cranberries, sugar-free peppermint chips, pieces of Love + Chew Mocha Chip Superfood Cookie, chocolate granola, and Nutty Hero Chocolate Bliss 12 Nut & Seed Butter.
This chia recipe is for all the peppermint mocha fans out there! It delivers those wonderful holiday flavours, but in a sugar-free, dairy-free, grain-free pudding that is packed with fibre, healthy fats, and plant-based protein!
Better still, it’s made in the blender in just minutes the night before, so it’s ready to go in the morning whenever you are!
This Peppermint Mocha Chia Pudding is loaded with vitamins, minerals, antioxidants, healthy fats and fiber, and boosted with Nuzest pea protein.
Why Chia?
Chia Seeds (photo credit Pexels.com)
Chia seeds have a mild nutty taste and are extremely nutrient-dense. They are rich in antioxidants, vitamins and minerals, including calcium, iron and magnesium. Furthermore, a 2 Tbsp serving of chia seeds contains 4 grams of protein, 9 grams of healthy fat, and 12 grams of carbohydrate — of which 11 grams are actually fibre!
Recipe for Peppermint Mocha Chia Pudding
Ingredients for 2 servings:
1/2 cup canned full-fat coconut milk (see note below*)
1/2 cup unsweetened almond or nut-free milk
1 to 2 shots espresso (caffeinated or decaffeinated, optional)
2 Tbsp Nuzest Clean Lean Rich Chocolate or Real Coffee protein powder
1 to 2 Tbsp Giddy Yo raw cacao powder, adjusted to taste
1/4 tsp pure peppermint extract
Lakanto or ZenSweet sugar-free monk fruit sweetener, pure stevia, or sweetener of choice, adjusted to taste (optional)
1/4 cup white chia seeds
optional toppings: berries, pomegranate arils, toasted coconut chips, granola, raw cacao nibs, Giddy Yo dark chocolate pieces, or toppings of choice
*Note: This chia pudding can also be made with Nutpods Peppermint Mocha dairy-free sugar-free creamer. Use 1 cup in place of the coconut milk, almond milk, and peppermint extract.
Peppermint Mocha Chia Pudding made with Nutpods dairy-free creamer and topped with berries, Giddy Yo cacao bar, pumpkin seeds, baru nuts, grain-free keto granola, and salted caramel peanut butter.
Directions:
Put coconut milk, almond milk, espresso, protein powder, cacao, and peppermint extract into a bowl or blender container and whisk or blend on high until well-mixed. Sweeten to taste.
Add chia seeds and whisk or pulse-blend until just combined.
Pour into bowl or 2 single-serving mason jars and cover.
Let sit for 10 minutes, then whisk or shake well, re-cover, and refrigerate overnight or for a minimum of 4 hours.
Peppermint Mocha Chia Pudding can be stored in an airtight container in the fridge for up to 5 days. Serve warm or cold with your choice of toppings.
Peppermint Mocha Chia Pudding topped with raspberries, pomegranate arils, grain-free keto granola, and sugar-free chocolate pieces.
This recipe was originally published on December 19, 2017.