Mocha Chia Pudding

This is a throwback to my Starbucks days when I used to get a mocha latte. If you are not into coffee, you can eliminate the cold brew in this recipe and leave it as a chocolate chia pudding-see variations at end of recipe. But what is chocolate without coffee???? This recipe is adapted from the cookbook Eat to Live by Dr. Joel Furman.

Serves 4

Ingredients

• 1/2 cup chia seeds, divided

• 1 1/2 cup unsweetened plant milk

• 1/2 cup unsweetened cold brew expresso or coffee (I

• 3 tbsp cacao powder

• 2-4 Medjool dates, depending on your sweetness preference

• 1/2 tsp cinnamon, optional

• 1 tsp vanilla extract

• Pinch of salt

• Optional garnishes or fold ins: Lily's chocolate chips, shredded coconut, fresh or dried fruits, cacao nibs, candied nuts, whipped coconut cream, cashew cream, etc.

Instructions:

1. Put 2 tbsp of chia seeds and all the other items in a Vitamix or blender and pulverize until smooth.

2. Adjust seasoning (sweetness, etc.).

3. Place mixture in a bowl and stir in the rest of the chia seeds.

4. Add any of the optional ingredients: Lily's chocolate chips, cacao nibs, coconut, etc.. (It's good plain too!)

5. Refrigerate for 15 minutes then whisk to eliminate any clumping (I actually check on mine every 5 minutes or so to make sure clumps aren't forming).

6. The pudding should be sufficiently chilled and ready for serving after 30 minutes to an hour.

7. Place in serving dishes and garnish. Serving idea: Put a layer of mocha, then a middle layer of fruit or whipped coconut cream, and then top with another layer of mocha.

Variations:

1. Chocolate Chia Pudding: Eliminate the cinnamon and coffee and use 2 cups plant milk instead of 1 1/2.

2. Smooth Chocolate Chia Pudding: Eliminate the cinnamon and coffee and use 2 cups plant milk. Also pulverize all the chia seeds in the Vitamix with the mixture.

3. Layered Chocolate and Banana Chia Pudding: Place a layer of banana chia pudding and then a layer of chocolate chia pudding or vice versa.