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Chocolate Chia Tapioca

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A creamy, chocolaty version of traditional tapioca pudding… it’s so easy to whip up, will curb your sweet tooth AND improve your health! Loaded with antioxidants, fiber, omega-3, calcium, magnesium and more… it tastes so decadent you won’t believe it’s good for you!


   1 (13.66 oz) can coconut milk (regular, not lite)

•   3/4 cup water

•   30 drops of KAL liquid stevia or raw honey to taste

•   2 tablespoons unsweetened cocoa powder

•   1 teaspoon vanilla extract or flavor

•   1/3 cup chia seeds

•   Cinnamon to taste (optional)


1. Add all ingredients to a quart size wide-mouth mason jar and shake or add to a bowl and stir. Taste to adjust to your liking.

2. Cover and refrigerate for at least 15-20 minutes. It helps to shake or stir it a few times while it gels up. It’s ready to eat whenever, but I like it best the next day once the chia seeds are completely soft. 

3. If it is too thick for your liking the following day, just add a little more coconut milk until it reaches your desired consistency.


Quick notes

4-5 servings

Some chia seeds gel up faster than others, so it could take longer to get to a pudding consistency, don’t worry… just wait a bit longer.

Can be served with fresh strawberries or raspberries

This will keep for 4-5 days in the refrigerator


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