Choco-Chia-Shroom Pudding


Ingredients

  • 12 tbsp chia seeds

  • 4 tbsp unsweetened cacao powder

  • 4 tbsp no sugar added almond butter

  • 2 cups unsweetened almond milk

  • 1 cup water

  • 4 packets of stevia

  • 1 cup raspberries (or berry of your choice)

  • 4 tbsp slivered almonds (optional)

  • 4 organic sweet leaf stevia packets (optional)

  • 1 tsp cinnamon

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.

Recipe by Christy T.