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Chocolate Chia Pudding
RECIPE COURTESY OF ALTON BROWN
Total: 2 hr 10 min
Active: 10 min
Yield: 3.5 cups
70 grams (1 cup) Dutch-process cocoa powder
160 grams (1/2 cup) Grade A dark, robust maple syrup
55 grams (1/3 cup) chia seeds
1 large avocado, pitted and scooped
1 teaspoon vanilla extract
1 teaspoon kosher salt
24 grams (2 tablespoons) coconut oil, at room temperature
Special equipment: a heavy-duty blender (something in the 1,500 watt range should do the trick)
Place the cocoa powder in the blender. Microwave 1 cup of water for 1 minute then add to the blender and blend on high for 30 seconds.
Add the maple syrup, chia seeds, avocado, vanilla extract and salt plus 1 cup of water to the blender and blend on high for 45 seconds.
Slowly stream in the coconut oil with the blender still running. Continue to blend on high until the pudding homogenizes, about 1 minute more.
Transfer to a resealable container and chill in the fridge for at least 2 hours. The pudding will continue to set up as it cools. You can also dose the pudding into individual serving containers then cover and cool.
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Source: All About Shawnee