I got lost in Food Heaven late last week! I clicked on a few pics on Pinterest, followed them to their pages and poked around at other pics that interested me. During my little adventure I came across a recipe for Chocolate Chia Pudding which I was pretty keen to try out since I currently only use Chia Seeds in my daily morning Green Smoothies.

You know how it is when you start out following a recipe and soon have come up with your own unique creation? First of all, I had half a cup of left over coffee sitting in a thermos…I know, I know! How is that even possible? I subbed the coffee in for a portion of the milk and then I was thinking, Caramel Macchiato so I added some Caramel Sauce.  I had some leftover whipped cream handy so I folded that in after the Chia Seeds had “set”. I don’t think it needed the whipped cream, again, I just happened to have it on hand; I certainly would not have whipped up some cream just for this recipe.

The recipe I started following said it was a single serve so I doubled it…wrong…my husband and I both had a generous serving and there are probably still four servings left! Which is all good because I am really liking this pudding! Reminds me of Tapioca, which I LOVE but hate to make.

1 cup unsweetened Almond, Soy or Coconut Milk (I used Almond Milk)
1/2 cup Cold Coffee
2 Tablespoons Caramel Topping
3 Tablespoons Chia Seeds
1 teaspoon Cocoa Powder
1/2 teaspoon Cinnamon
1/2 Tablespoon Maple Syrup

In a  small measuring cup whisk together cocoa with about 1 Tablespoon of milk.
Combine milk, coffee, caramel topping, cinnamon, chia seeds, and maple syrup in a glass container with a fitted lid.
Add cocoa mixture and whisk everything together until well incorporated.
Refrigerate for at least four hours, stirring once an hour to keep the seeds from clumping.

Enjoy!

Notes:
– I made mine in a small pyrex dish with a lid.
– I did not stir it every hour, quite frankly I just left it for two days!
– I folded whipped cream the pudding before serving it; it didn’t need it.
– I will add another Tablespoon of Chia seeds next time.