Cocoa-Chia Pudding with Raspberries


I have a new favorite anti-inflammatory breakfast and dessert that I am so excited about, I just had to share the recipe with you all.

It is loaded with antioxidants, protein, calcium and chia seeds even have weight loss properties.

So if you ever have that sweet tooth but are like me and need to keep the inflammation down, try this recipe:


1 cup unsweetened vanilla almond milk (or favorite milk)

3 tablespoons chia seeds

1 1/2 tablespoons unsweetened cacao or cocoa powder

Liquid stevia or maple syrup to taste


Place almond milk, chia seeds, and cacao into a canning jar and cover with the lid. Shake until well combined. Add a teaspoon of maple syrup or sweeten to taste with stevia or desired sweetener. Place in the refrigerator overnight or for 8 hours.

Serve as-is or topped with berries, almonds or cacao nibs on top.

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