Chef Mee McCormick on Studio 3
Mee McCormick's Chocolate Chia Seed Pudding is vegan and gluten free.
2 tbsp cacao powder, or cocoa powder
2 tbsp maple syrup or honey
1 tsp pure vanilla extract
1 cup dairy-free milk (I love oat or coconut milk)
¼ cup chia seeds
Raspberries or strawberries
• In a medium-size bowl, add the cacao powder, maple syrup, vanilla extract, dairy-free milk, and chia seeds. Whisk together until all ingredients are combined.
• Leave the mixture in the bowl for 10 minutes, without stirring, for the chia seeds to gel. Then, whisk again making sure there are no chia clumps.
• Cover the bowl and place it in the refrigerator overnight, or a minimum of 4 hours.
• Remove the chocolate chia seed pudding from the fridge and stir together with a spoon. Serve into small dessert-sized glasses. Top with your favorite fruit, chocolate shavings, or other garnishes.
to buy her new book, "My Pinewood Kitchen."