Graveyard Chocolate Chia Pudding Cups

Ingredients

Chocolate chia pudding

• 1/2 cup (80g) chia seeds
• 2 cups (480g) unsweetened soy milk or dairy milk
• 3 Tbs (15g) unsweetened cocoa powder
• 1 tsp (4g) vanilla extract
• pinch of salt
• 2-3 Tbs granulated allulose, or liquid monk fruit to taste

Graveyard dirt

• 1/3 cup (40g) pecans
• 1 tsp (2g) unsweetened cocoa powder
• pinch of salt

Tombstones

• 20g 85% dark chocolate (about 2 squares)

Instructions

1. Whisk the milk, cocoa powder, vanilla, salt and sweetener together until no cocoa lumps remain, then whisk in the chia seeds.
2. Let it sit for 10 minutes, whisk again to break up clumps, then divide between 4 small glasses or jars. Cover and refrigerate for at least 4 hours, or overnight, until thick.
3. For the dirt, toast the pecans in a dry skillet over medium-low heat for 3-4 minutes until fragrant. Cool, then chop very finely (or pulse in a food processor) and toss with the cocoa and salt.
4. For the tombstones, cut the chocolate into 4 small rectangles and round off one end of each with a knife. If you like, scratch “RIP” into each one with a toothpick.
5. Just before serving, spoon the dirt over each cup and push a tombstone into the top.

Notes

• Why it’s diabetes-friendly: Chia seeds bring about 11g of fiber per cup, which slows how fast the carbs are absorbed. Unsweetened cocoa and 85% chocolate give a deep chocolate flavor with very little sugar, and allulose sweetens without raising blood sugar.
• Nutrition is calculated with unsweetened soy milk and doesn’t count allulose, since the body doesn’t use it as sugar. Dairy milk adds about 3g of sugar per serving.
• Keep the dirt and tombstones separate until serving so the pecans stay crunchy. The pudding keeps for 4 days in the fridge.