Chocolate espresso chia and coconut pudding
Chocolate espresso chia and coconut pudding is :
gluten free , dairy free , lacto ovo vegetarian , veganBy A Dash of Compassion
coconut milk beverage
dutch process cocoa powder
Put the dates in a small bowl.
Pour the espresso over the dates and set aside for 15 minutes or until very soft. Mash the dates into the espresso as they soften.While the dates soak, puree 1/2 cup of the milk, 3 tablespoons of the coconut, the cocoa powder, and the salt in a blender.
Add the remaining milk and the maple syrup and blend for 30 seconds.
Add the dates and any soaking liquid and blend until mostly pureed (some small pieces of dates are fine).
Pour the mixture into a 2-cup measure.
Add enough additional milk to equal 2 cups, if necessary.
Mix the chia seeds and the remaining 2 tablespoons of the coconut in a medium bowl.
Pour the liquid ingredients over the chia and coconut and whisk vigorously. Repeat twice at 5-minute intervals. Wait 10 minutes and whisk again.Refrigerate the pudding for at least 6 hours or up to 2 days ahead.
Whisk a few times, when you think of it, to prevent clumps of chia in the pudding.Serving
Whisk the pudding and serve in small bowls sprinkled with toasted coconut.Keeping
The pudding can be refrigerated in a covered container for up to two days.
Whisk before serving.