I told you in the last post that I filled a few silicon muffin forms with the rest of the chia pudding, and actually I later did a whole batch filling only muffin forms (made 14!). Just wanted to show you how you easily can turn this in to a fancy dessert.

So these are the puddings (above). I left them over night in the fridge. Then just carefully turn the muffin form “inside out” to get the pudding out and place it on a plate.

Add some fresh fruit and maybe a bit of whipped cream.

And there you go! The pink sprinkles is beetroot colored shredded coconut. Gives a nice touch – don’t you think?



creamy chocolate chia puddings – part two….
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