Chocolate Chia Pudding
Servings 2 servings
Calories 213kcal
Ingredients
- 1.5 cups unsweetened coconut milk *
- 4 tbsp chia seeds
- 2 tbsp unsweetened cocoa powder
- 1 tbsp Swerve + 1 tsp Swerve
- 1/8 tsp powdered stevia **
- 1/3 scoop vanilla protein powder *** I used egg white protein powder
Instructions
- MIX all ingredients together in a glass or mug and stir with a whisk to incorporate well. Divide evenly in mugs for the number of servings (2 servings for this recipe).
- REFRIGERATE at least 4 hours or overnight.
Notes
*low cal boxed kind from refrigerated section. For more info about this, please see the “Coconut Milks” lesson under Shopping Tutorials at p3tolife.com.
**STEVIA NOTES: 1 scoop = the scoop that comes in stevia bottle = 1/32 of tsps = 1 packet stevia. If you do not have any of this, a few light shakes. If you do not like stevia, use more erythritol- based sweetener to compensate. It’s not nearly as sweet so per scoop you may need to add 1-3 more tsp. to taste. Please see the “Sweeteners” tutorial on P3tolife.com under the Shopping Tutorials section. You need to be logged in to view it.
***My scoop of protein powder contained 30g by weight, and when I put into some measuring cups it was a little less than 1/2 cup, but more than 1/3 cup. The protein powder scoop I had contained 108 calories and 25g of protein in that scoop of a little less than 1/2 cup. Go more by calories and protein than by amount in this case for whatever protein powder you choose to use.
NOTE: If you find your chia pudding is not setting up after being in the fridge for a few hours, you can do a couple of things:
1. Your chia seeds may be a bit old- in this case, you can add a little xanthan gum or glucomannan powder to thicken it- probably just 1/8th tsp to 1/4 tsp per serving that you make of this..
2. For future times with same orders seeds, you can use a little less liquid for those seeds.
Yields: 2 servings
Nutrition
Calories: 213kcal | Carbohydrates: 14g | Protein: 20g | Fat: 9g | Fiber: 12g | Net Carbs: 2g