"This Lavender Chocolate Chia pudding is a dream - it's so rich and creamy and decadent and dessert like that it's insane that is passes as a breakfast, but it does - it's refined sugar free, gluten free, dairy free and packed with Omega-3s, protein and fiber. And you make the whole thing the night before, so in the morning all you have to do is eat (the best thing to do!) it's also awesome if you blend it all up AFTER the chia seeds soak to make a rich and decadent pudding for dessert."
Lavender Chocolate Chia Seed Pudding
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Recipe Intro From lizmoody
Because isn’t dessert for breakfast always a good idea?
Ingredients:
1.5 cups milk of choice (I used homemade coconut milk)
1 tbsp dried culinary lavender
4 Medjool dates, pitted and soaked in boiling water for 10 minutes (can sub with honey, agave, rice malt syrup, whatever)
1 tsp vanilla extract
1/4 cup raw cacao powder
Generous pinch of sea salt
1/4 cup chia seeds
Directions:
Bring to boil your milk of choice, then turn off heat and add lavender.
Let steep for 20 minutes, then pour milk through fine-mesh strainer into blender.
Blend lavender milk to dates (or sweetener of choice), vanilla, cacao, and sea salt until very very smooth, then mix with chia seeds in a jar or bowl.
Cover, and put in fridge 4 hours or overnight, stirring after 1 hour to prevent clumps.
Serves 1, although you can double or triple the recipe and eat it throughout the week.