I got this recipe from the PCOS Nutrition Center. It was meant to have coconut whipped cream, but the recipe called for a refrigerated can of coconut milk, which was obviously too liquid – use a can of coconut cream, or something like vegan whipped cream if you want. This makes two servings for breakfast, and fresh fruit would be a good addition!
2 cups unsweetened almond milk (or lactose-free milk)
½ cup plus 1 tsp chia seeds
2 Tbsp. grade B (or medium) maple syrup
2 Tbsp. unsweetened cocoa powder
1/8 tsp. sea salt
1 15-oz. can coconut cream (refrigerated 4+ hours)
To make this dark chocolate chia seed pudding, combine all ingredients except coconut cream in a medium sized bowl. Mix well.
Divide mixture evenly into 2 small bowls or mason jars. Cover and refrigerate for 4-6 hours. (Can stay refrigerated for up to 4 days).
While the pudding is setting, place a can of coconut cream in the fridge.
Once pudding is set, remove coconut cream. At this point, the cream should be solid. Scoop solid coconut cream out of can and place in a chilled mixing bowl. Beat coconut cream with a stand mixer or electric hand mixer for approximately 1 minute or until it turns creamy and forms stiff peaks. You may need to add a tablespoon of coconut liquid if solids are too dense.
Remove puddings from fridge and top each with whipped coconut cream.