I have fallen in love with Dutch process cocoa powder. It makes eating chocolate, without actually eating chocolate possible, and that is a good thing. As such, it was the perfect addition to my Chocolate Chia Pudding recipe, that unsurprisingly contains no chocolate.
This pudding is decadent. Rich and sweet, it hits the spot when you’re searching for a chocolate fix. I often find, when avoiding refined sugars, bananas are over-used as a natural sweetener, and I get a bit sick of everything tasting of banana. In this case however, I am willing to make an exception, and it is solely because of the Dutch process cocoa powder. The rich, deep cocoa flavour is definitely the hero in this recipe. Just ask Ezra.
Chocolate Chia Pudding
Serves 8-10
400ml coconut cream
350ml coconut milk or water/almond milk/whatever you have in the fridge
2 ripe bananas
3-4 tbspns Dutch process cocoa powder
3/4 cup black chia seeds
In a blender, combine the liquids with the bananas and cocoa powder and blend until smooth. Pour the mixture into a deep medium-sized dish and add the chia seeds, using a whisk to ensure they are fully combined. Check to make sure the seeds aren’t clumping together. Refrigerate for several hours until set, stirring with a fork every couple of hours.
