Chocolate Coconut Chia Pudding

Do you ever crave dessert after dinner, but it would take way too long to prepare something, especially something healthy? I believe you'll find this pudding so tasty, that you'll make it a regular addition to your dessert dishes. My son loves anything chocolaty, but the last time he had regular chocolate was on Halloween. This dessert satisfies him perfectly, and mama's and papa's cravings as well.

Chia seeds and Maca powder are considered superfooods. Chia seeds are a rich source of plant based Omega-3 fatty acids, along with antioxidant and minerals. The longer the seeds soak, the more enzymes are released. Maca root powder is known to enhance the endocrine system, and protect the body from both physical and mental weakening. It is rich in amino acids, minerals and vitamins. 

Chocolate Coconut Chia Pudding

1 3/4 cup Coconut Milk

3/4 cup Filtered Water

2/3 cup Chia Seeds

4 Tbsp Agave

3 Tbsp Carob Powder (either raw or toasted)

2 Tbsp Maca Root Powder

2 Tbsp Shredded Coconut for garnish

Raspberries for garnish

Mix together coconut milk, water, agave, carob powder and maca powder until smooth. Use your blender to  achieve an even consistency. Pour over chia seeds and let it soak for ten minutes, then gently stir. After another 10 minutes stir again. Add more filtered water if it's too thick. Let it stand for about an hour or as long as it takes to reach Tapioca pudding consistency. Scoop pudding into serving bowls, sprinkle top with shredded coconut and garnish with Raspberries.

Note: This is not 100% raw dessert. The coconut milk is not raw. It makes this pudding very rich and calorie dense, but the chia seeds, carob and maca make it very nutritious.
1/4 cup Coconut Milk has 100 calories and 10 grams of fat, so keep this in mind when dividing it up into servings. You may substitute coconut milk with unsweetened natural almond milk.
If you use raw carob powder, the color of the pudding may be lighter.