AuthorMarika RosebergCategoryBreakfastDifficultyBeginner 100 g chia seeds
400 ml hazelnut mylk
1 tbsp vanilla bean paste
1 tsp maca powder
1 tsp cocoa powder
cacao nibs
1
Prepare chia seed pudding in advance by mixing seeds with hazelnut mylk, vanilla bean paste and leaving in the fridge for around 2 Hours or overnight to set.
2
Once set, add extra mylk if required, maca powder, cocoa powder and stir to combine.
3
Serve in a glass or bowl topped with cocoa nibs.
Ingredients
100 g chia seeds
400 ml hazelnut mylk
1 tbsp vanilla bean paste
1 tsp maca powder
1 tsp cocoa powder
cacao nibs
Directions
1
Prepare chia seed pudding in advance by mixing seeds with hazelnut mylk, vanilla bean paste and leaving in the fridge for around 2 Hours or overnight to set.
2
Once set, add extra mylk if required, maca powder, cocoa powder and stir to combine.
3
Serve in a glass or bowl topped with cocoa nibs.
