Cacao Chia Pudding

Reuse your finished Forty Thieves jars for these simple pudding ideas
Brekky Bliss



3 Tablespoons Chia Seeds

1 Tablespoon Forty Thieves Raw Cacao Powder

2 Tablespoons Pure Maple Syrup

200 ml water (1/2 jar)



2 Tablespoons Forty Thieves Peanut Almond with Cacao Nibs (or your fav Forty Thieves artisan butter)

1/2 Chopped ripe pear

Small handful berries (fresh or frozen)

2 Tablespoons shredded coconut



Mix all the pudding ingredients into a jar and put the lid on. Shake for 30 seconds or until all ingredients are mixed. Pudding should thicken as chia seeds begin to gel. Soak for 2 hours or for best results overnight. Once soaked, add berries followed by chopped pear and FT Peanut Almond Almond with Cacao Nibs in layers until you reach the top of the jar. Add a final dollop of nut butter and sprinkle coconut on top.

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