Yes, I´m quite a chocolate-mint fan 🙂 That´s why I already have this yummy After Eight Semolina Pudding on my blog and that´s why I made myself this nice chia pudding. Guess I have to add an After Eight Oatmeal, right?!
I always have fresh mint on the balcony and I was pretty sad, when it withered this summer. I cut it short and kept watering it from time to time though. And all of a sudden some small grafts came back ❤
Now that it´s almost winter, there are a few stripes left and I wanted to use them before they freeze and die so I´m using them for my morning tea or to make something After-Eight-ish…
I love enjoying chia pudding in the morning because it keeps you full pretty long. It´s great for those days, where you are busy and don´t have much time to eat.
But it´s also a great choice for dessert – especially if it´s something with chocolate 😉
In case you are not a big chocolate fan, which means there is clearly something wrong with you 😀 just kidding, you can take a look at my natural Chia Pudding with Berry Topping if you like.
Breakfast or dessert, with chocolate or without – Chia Pudding is always a good and super healthy choice. How healthy? Take a look here!
Ingredients for 1 Jar/Bowl:
4 tbsp Chia Seeds, e.g. from Berioo
16 tbsp Cashew Milk (or other plant milk)
2 tbsp natural Soy Yoghurt
2 tsp Cocoa
1 tbsp Agave
1 tbsp Cocoa Nibs, e.g. from Berioo
1 stripe Mint
Cocoa Nibs and Mint Leaves as toppings
Let the chia seeds soak in milk for at least 30 minutes – ideally over night.
When the seeds are soaked enough you have a thick pudding. Add soy yoghurt, cocoa, agave and cocoa nibs and mix everything well. Wash and chop the mint leaves and folg them in.