Choco - Chia - Shroom Pudding

Ingredients:


  • 12 tbsp chia seeds 
  • 4 tbsp unsweetened cacao powder 
  • 4 tbsp no sugar added almond butter 
  • 4 tbsp RYZE Mushroom-Enhanced Keto Coffee Powder 
  • 2 cups unsweetened almond milk 
  • 1 cup water4 packets of stevia 
  • 1 cup raspberries (or berry of choice) 
  • 4 tbsp slivered almonds (optional) 
  • 4 organic sweet leaf stevia packets (optional) 
  • 1 tsp cinnamon

Recipe by:

Christy T.

@nutritionrefresh


Directions:


  • Gather four medium glass containers with lids (I use Tupperware).
  • Add 3 tbsp of chia seeds to each bowl.
  • In one bowl, add 4 tbsp of unsweetened cacao powder, 1/2 cup unsweetened almond milk, 1/4 cup water, 1 packet of stevia and 1 tsp cinnamon. Stir until combined, put on the lid and set aside.
  • In the second bowl, add 4 tbsp of the RYZE coffee powder, 1/2 cup unsweetened almond milk, 1/4 cup water and 1 packet of stevia. Stir until combined, put on the lid and set aside.
  • Add 4 tbsp almond butter to a microwave safe dish and microwave on high for 30 seconds. 
  • In the third bowl, add melted almond butter, 1/2 cup unsweetened almond milk, 1/4 cup water and 1 packet of stevia. Stir until combined, put on the lid and set aside. 
  • In the last bowl, add 1/2 cup unsweetened almond milk, 1/4 cup water, and 1 packet of stevia. Stir until combine, put on the lid and set aside. 
  • Store all of the bowls in the fridge overnight or for a minimum of 30 minutes. 
  • Once the chia seeds have completely absorbed the liquid, remove from the fridge and assemble the parfaits. 
  • Start with the chocolate pudding on the bottom, followed by the coffee layer, almond butter layer and plain layer. Top with fresh berries and sprinkle with slivered almonds or a nut of your choice. 

Leave a comment