Mint Chocolate is one of the best dessert combinations that I know of! I don’t know of anyone who doesn’t like this combination.
After you mix the liquid ingredients for the pudding, add either spirulina or green food powders. Vegetable based food coloring are available in so many stores now! At this point you can either blend the seeds so it’s smooth, or whisk the seeds in.
Top with chocolate Cashew Cream. The link for the basic cashew cream is HERE. It adds such a contrast to the dish and looks pretty. I topped mine with half a square of dark chocolate and it was divine!
Mint Chia Pudding with Chocolate Cashew Cream
- 1 1/2 Cups Coconut Milk
- 2 Tblsp Maple Syrup
- 1/2 tsp Mint Extract
- A few drops of Green Food Coloring OR use Spirulina
- 1/2 Cup Chia Seeds
- 1/2 Cup Cashew Cream
- 3 Tblsp Cocoa Powder
- 1/2 tsp Vanilla
Combine the coconut milk, vanilla, maple syrup, mint extract and green coloring in a bowl.
Add the chia seeds and whisk until all the seeds are incorporated. You can choose to blend them if you want a smooth pudding instead.
Refrigerate for 2 hours, stirring occasionally.
Add cocoa powder and vanilla to the cashew cream and serve with the pudding. The link for the cashew cream is above in the blog.