Mint Chocolate Chia Pudding
Girl Scout Cookie season is here and it’s had me craving Thin Mints! There are a few flavors of GSC’s that are vegan, including the beloved aforementioned. Since I have yet to secure my box(es), I wanted to make a chia pudding inspired by my cravings. I use my typical chia pudding base with cocoa powder and a dash of peppermint. This is still a great breakfast, but this pudding could absolutely moonlight as a dessert. I topped mine with an easy chocolate shell that comes together in under one minute. It was so decadent, rich, and balanced with mint and chocolate. If you’re a mint chocolate fan, give this one a try!
Ingredients
1 cup dairy-free milk
1 cup dairy-free yogurt
2 T maple syrup
1 T cocoa powder
¼ t peppermint extract
¼ cup chia seeds
¼ cup chocolate chips
2 t coconut oil
Directions
For the pudding, combine everything except the chia seeds until cocoa powder is well incorporated. Then, add chia seeds. Let sit for 10 minutes and stir again. Then store in your serving containers in the fridge for at least 30 minutes before adding the shell layer.
To make chocolate shell, melt chocolate chips and coconut oil in the microwave for 10 second intervals, or until chocolate is melted. Stir to combine oil and melted chocolate, then pour over the top of the pudding. Return to the fridge and let harden for another 30 minutes, or let sit overnight.
Crack into the pudding and enjoy!
