Iced chocolate pudding with chia seeds stick - Detailed recipes with photos.

This refreshing healthy dessert will conquer you with its rich chocolate flavor with a surprise in the form of swollen chia seeds. They fill the ice cream with fiber and essential Omega-3 acids, and also its pleasant texture. Cook milk pudding, dark chocolate, cocoa powder and agave nectar by stirring chia seeds. And then freeze it in fruit ice tins. Ice cream acquires a slightly viscous texture. And if you do not want to wait until dessert hardens, you can enjoy the ready-made pudding. Also very tasty. Nutrition value of one serving: (4 pops in total) Calories 180, total fats 8 g., saturated fats g., proteins 8 g., carbohydrates 25 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Time: 10 hours 20 minutes. Difficulty: easy Quantity: 4 pops B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1 and 1/4 Art. milk fat content of 2%
55 gr. dark chocolate, finely chopped
3 tbsp. l cocoa powder
2 tbsp. l light agave nectar
2 tbsp. l chia seed
0.5 tsp vanilla extract
Special equipment: 4 fruit ice molds volume of 100-120 ml.

Recipes with similar ingredients: Dark Chocolate, Cocoa, Agave nectar, chia seeds, milk

Recipe preparation:

Mix in a medium-sized pan milk, chocolate, cocoa powder, agave nectar and a pinch of salt and put on moderately low fire. Cook, stirring constantly, until the chocolate melts and cocoa will not dissolve, 6-8 minutes. Pour the chocolate mixture into a bowl. Stir in chia seeds and vanilla. Cool to room temperature for 1 hour.
Cover and refrigerate to cool and chia seeds swell for about 1 hour, stirring the mass through half an hour.
Spread the mixture evenly over the fruit ice tins volume of 100-120 ml. Put in the freezer for at least 8 hours or overnight. Leave for a few minutes before serving. room temperature and free the ice from the molds. Fruit ice can be stored in the freezer for 2 weeks.