INGREDIENTS
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2 cups Unsweetened Cashew Milk
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1/2 cup chia seeds
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1 tablespoon Belgian Chocolate (or Tropical Vanilla) Recovery
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2 tablespoons agave nectar
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
STICKY PECANS
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2 tablespoons real maple syrup
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2 tablespoons agave nectar
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Pinch of salt
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3/4 cup chopped pecans
INSTRUCTIONS
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In a medium bowl, whisk together cashew milk, chia seeds, agave, chocolate protein powder, cinnamon, and vanilla.
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Cover, and refrigerate overnight.
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To make the sticky pecans, add maple syrup, agave, and salt to a saucepan.
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Bring to a boil.
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Remove from heat, and stir in pecans.
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Let pecans sit for 5 minutes.
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To serve, spoon sticky pecans over pudding, and enjoy!
Serving Size - 1
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