Chocolate Chia Pudding in Your Pressure Cooker
This chocolate chia pudding is a delightful fusion of rich cacao and nourishing chia seeds, prepared effortlessly in a pressure cooker for a quick dessert fix.
Equipment
- 1 mixing bowl medium-size
Ingredients
Main ingredients
- 2 tablespoons cacao powder deep chocolate flavor
- 2 tablespoons maple syrup natural sweetness
- 1 teaspoon vanilla extract warm, cozy undertone
- 1 cup milk dairy or dairy-free
- ΒΌ cup chia seeds thickens pudding
- raspberries fresh or frozen
- chocolate shavings extra indulgence
- coconut whipped cream creamy complement
- nuts and seeds for crunch
Instructions
Instructions
- Start in a mixing bowl where you put the cacao powder, maple syrup, and vanilla extract. Stir these around until you get a smooth chocolate mix without clumps.
- Next, slowly whisk in the milk so it blends right into that chocolate syrup base. This step is key for that nice broth depth you want in the pudding.
- Then stir in the chia seeds real good. You wanna make sure they're all coated and spreading out well.
- Cover that bowl with plastic wrap or a lid and pop it in the fridge. Let it hang out for at least 30 minutes to thicken up, but overnight works best.
- When you're ready to serve, give the pudding a good stir again. Top with fresh raspberries or your fruit of choice, sprinkle on some chocolate shavings, dollop coconut whipped cream, and finish with nuts and seeds.
Notes
Serve chilled with toppings of choice. Optional presentation: layer in glass jars for a stunning look.