A thick and creamy chocolate chia seed pudding topped with blueberry and raspberry compote and cacao nibs, Serves as a great Paleo and Keto breakfast, snack or dessert.
Ingredients
1/4 cup cocoa powder
3 tbsp monk fruit sweetener, Keto ((or sub maple syrup for Paleo))
1/4 tsp sea salt
1/2 tsp pure vanilla extract
1 1/2 cups unsweetened almond milk
1/2 cup chia seeds
Berry Compote
1 tbsp ghee
1 cup blueberries
1 cup raspeberries
1/4 cup water
2 tsp lemon juice
1/4 cup Monk Fruit Sweetner, Keto ((sub, maple syrup or honey for Paleo))
2 tsp tapioca flour (dissolved in 1 tbsp water)
Directions
Chia Seed Pudding
Add the cocoa powder, monk fruit sweetener, salt, vanilla and unsweetened almond milk to a bowl. Add in the 1/2 cup chia seeds and mix together until combined and smooth. Allow to sit in the fridge overnight or at least 3 hours until the mixture becomes thick and creamy like pudding.
Top with berry compote and cacoa nibs.
Berry Compote
Melt the ghee in a sauce pan over moderate heat. Add in the berries along with 1/4 cup water.
Stir in the Monk Fruit sweetener and lemon juice.
Cook over a medium/high heat for about 10 minutes until all the berries melt down.
Add the dissolved tapioca flour to the mixture and stir together.
