Satisfy your sweet tooth with this Peppermint Crisp Chia Pudding. It all starts off with some chia seeds soaked in almond milk, peppermint essence, maple syrup and cocoa powder, and is topped off with some cocoa nibs for added texture.
South Africans love Peppermint Crisp
I think the thing that we all love about Peppermint Crisp is that satisfying crunch of peppermint shards, with that creamy chocolate base. That is what I wanted to recreate with this Chia Pudding recipe and to do that, I used crunchy cocoa nibs, a dash of peppermint essence for that freshness and cocoa powder to give the chia seeds a chocolate flavour.
How Healthy Is this Peppermint Crisp Chia Pudding?
If you have never used cocoa nibs before, I really advise you to incorporate them into your desserts and smoothies and in this instance, chia pudding.
Cocoa Nibs are literally crushed up cocoa beans, so they boast all the mood-enhancing qualities of chocolate, without being high in sugar.
Then you have the powerhouse little chia seeds, which I have mentioned before in previous posts, are high in protein, fibre and omega 3.
I use almond milk to make this chia pudding, but you could also use coconut milk or soya. You can prepare this Chia Pudding the night before, or at least two hours before you want to eat it.
I would also advise you to use high-quality organic maple syrup, as well as good quality cocoa powder.
Please try this delicious recipe out and tag me – I am super pleased with the result and I think you will be too!
Peppermint Crisp Chia Pudding
- measuring cups
- ¼ cup chia seeds
- 1 cup almond milk
- 1 tbsp cocoa powder good quality
- 2 tbsp maple syrup organic
- 1/2 tsp peppermint essence
- 1 tbsp. cocoa nibs
- Mix the chia seeds, almond milk, peppermint essence, cocoa powder and maple syrup in a bowl until well combined.
- Pour into two glasses and place in the fridge for at least two hours
- Remove from fridge and mix in the cacao nibs and a tiny bit more almond milk to loosen up the chia pudding, serve and enjoy.