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Chocolate chia pudding


  • 2 cups water
  • 1/2 cup Brazil nuts, unsalted
  • 5 Medjool dates
  • 4 medium/large mint leaves
  • 1/2 cup chia seeds
  • 2 tablespoons cacao powder, unsweetened
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon sea salt, iodized


  1. Blend Brazil nuts, water, dates, mint and cacao in a high-speed blender until you achieve a smooth, creamy milk consistency.
  2. In two large clean and dry mason jars, add a quarter cup of chia seeds. If making snack-sized versions, add two tablespoons of chia seeds to four small mason jars.
  3. Divide the Brazil nut milk equally among the two large jars. If making snack-sized versions, divide the milk among the four small jars.
  4. Stir well, place the lid on and refrigerate for at least three hours or overnight to achieve a thick and creamy consistency. Serve and enjoy with fresh strawberries or your favourite fruits!

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