Chocolate pudding that’s genuinely good for you. Amavera Cocoa Velvet Cream stirred into a chia base gives you a warm, velvety chocolate-hazelnut flavour without any dairy, any fillers, or any compromise. Make it Sunday night and enjoy it all week.
Ingredients
- 1/4 cup (40g) chia seeds
- 1.5 cups (360ml) oat milk or coconut milk (allergen-free)
- 3 tbsp Amavera Cocoa Velvet Cream
- 1 tbsp maple syrup
- Pinch of salt
- Toppings: sliced banana, fresh berries, allergen-free granola
Procedure
- Whisk Cocoa Velvet Cream, milk, maple syrup, and salt together in a mixing bowl until smooth.
- Add chia seeds and whisk again thoroughly to prevent clumping.
- Pour into jars or bowls. Refrigerate overnight or for a minimum of 4 hours.
- Stir well before serving.
- Top with fresh fruit and granola.
Tip
Keeps refrigerated for 4 days. The Cocoa Velvet Cream brings a warm hazelnut-cocoa depth to the pudding that cocoa powder alone can never replicate. Kids love this for breakfast — it looks like chocolate, and it is.
