Frozen Chocolate Pudding with Chia Seeds on a Stick
Votes: 2
Time: 10 hours 20 minutes
Complexity: easily
Quantity: 4 pops
Complexity: easily
Quantity: 4 pops
Nutritional value per serving:
Calories 180, total fat 8 G., saturated fats 3.5 G., proteins 8 G., carbohydrates 25 G., fiber 3 G., cholesterol 5 mg, sodium 95 mg, sugar 20 G.
Calories 180, total fat 8 G., saturated fats 3.5 G., proteins 8 G., carbohydrates 25 G., fiber 3 G., cholesterol 5 mg, sodium 95 mg, sugar 20 G.
This refreshing and healthy dessert will captivate you with its rich chocolate flavor and the surprise of plump chia seeds. They add fiber and essential omega-3 fatty acids to the ice cream, along with a pleasant texture. Make a pudding with milk, dark chocolate, cocoa powder, and agave nectar, stirring in the chia seeds. Then freeze it in popsicle molds. The ice cream will have a slightly gooey texture. And if you don't want to wait for the dessert to set, you can enjoy the pudding itself. It's also delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups of milk with 2% fat content
- 55 g dark chocolate, finely chopped
- 3 tablespoons cocoa powder
- 2 tablespoons light agave nectar
- 2 tablespoons chia seeds
- 0.5 tsp vanilla extract
- Special equipment: 4 fruit ice cube trays with a capacity of 100-120 ml.
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Recipes with similar ingredients: dark chocolate, cocoa, Agave nectar, chia seeds, milk
Cooking the dish according to the recipe:
- Combine the milk, chocolate, cocoa powder, agave nectar, and a pinch of salt in a medium saucepan and place over medium-low heat. Cook, stirring constantly, until the chocolate is melted and the cocoa is dissolved, 6-8 minutes. Pour the chocolate mixture into a bowl. Stir in the chia seeds and vanilla. Cool to room temperature for 1 hour.
- Cover and refrigerate until the mixture has cooled and the chia seeds have plumped up, about 1 hour, stirring after half an hour.
- Evenly divide the mixture into 100-120 ml ice pop molds. Freeze for at least 8 hours or overnight. Before serving, let sit at room temperature for a few minutes and then release the ice from the molds. Fruit ice can be stored in the freezer for up to 2 weeks..
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