Chocolate Chia Pudding with Raspberries
A dessert you can prepare with a clear conscience – overnight in the fridge.
Nutrition per serving
203kcal14.9 gCarbs2.9 gSugar9.3 gProtein13.2 gFat14.9 gFibre
Ingredients
- 60 g chia seeds
- 400 g almond drink
- 15 g cocoa
- 20 g erythritol
- 100 g raspberries
Preparation
- Stir the cocoa and erythritol until smooth with a splash of almond milk, then add the rest of the almond milk.
- Stir in the chia seeds, stir again after 10 minutes (prevents clumping) and chill overnight.
- Stir before serving and top with the raspberries.
The table shows 17 g of carbs per serving – 10 g of that is blood-sugar-neutral erythritol; actually active around 7 g. Baking cocoa (heavily de-oiled) is unsweetened; with drinking-chocolate powder the dessert would have three times the sugar.
A dessert you can prepare with a clear conscience – overnight in the fridge.
Ingredients
- 60 g chiasamen
- 400 g mandeldrink
- 15 g kakao
- 20 g erythrit
- 100 g himbeeren
Preparation
- Stir the cocoa and erythritol until smooth with a splash of almond milk, then add the rest of the almond milk.
- Stir in the chia seeds, stir again after 10 minutes (prevents clumping) and chill overnight.
- Stir before serving and top with the raspberries.
The table shows 17 g of carbs per serving – 10 g of that is blood-sugar-neutral erythritol; actually active around 7 g. Baking cocoa (heavily de-oiled) is unsweetened; with drinking-chocolate powder the dessert would have three times the sugar.