You see those chia pudding jars right up there?

About 2 minutes after taking that picture I was wiping globs of chocolate + peanut butter chia pudding up off of the floor because my nutjob of a cat tried to jump up on the precariously placed ‘table’ I have set up to take my food photography.

In fairness to Mabel, it wasn’t exactly a stable steady set up. I like to take my food photos in my bedroom because we get the best light. My photography set up is really just an Ikea desktop balanced on the window ledge and stack of pillows piled on top of a little table to keep it straight. Super professional, yes?

Mabel was able to jump up on the desktop for all of about two seconds before everything went tumbling to the floor and she went flying out of the room like a bat (or cat?) outta hell.  If it wasn’t so funny looking I might have been a little annoyed at the loss of a perfectly good chia pudding.

She just looked at me with that dumb face afterwards as if to say, ‘what’s your problem, human?’.

I’ve grown up with dogs all my life, but I’ve come to learn that there is a special kind of chaos that is reserved for cat owners and it usually involves glassware falling from tabletops.

  • 1 cup dairy free milk of your choice 240 ml
  • ¼ cup chia seeds 40 grams
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons peanut butter or almond butter for Paleo
  • 1-2 tablespoon sweetener of your choice maple syrup, honey, agave etc

  1. In a jar or container large combine all the ingredients. Whisk until combined.
  2. Cover and refrigerate at least 2-3 hours or overnight.
  3. Top sliced banana, chocolate chips, more peanut butter, or whatever you would like.

Prep time is about 5 minutes but these need to be left in the fridge at least 1 hour.

For The Full Instructions, Please Visit The Full Recipes: asaucykitchen.com


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