Sugar-Free Chocolate Coconut Chia Pudding

3 cups organic, unsweetened coconut milk beverage

¼ cup natural cocoa powder

14 packets organic stevia/erythritol blend sugar substitute

1½ teaspoons vanilla extract

Pinch of sea salt

1 cup organic chia seeds

4 tablespoons grated 85-percent cocoa chocolate

Add coconut milk beverage and cocoa powder to a medium-size mixing bowl and whisk until combined, about 2 minutes. Add stevia/erythritol blend sugar substitute, vanilla and sea salt to the bowl and whisk until stevia dissolves, about 1 minute. Add chia seeds and whisk until combined and pudding begins to thicken, about 1 minute. (It will continue to thicken as it sits.)

Evenly divide between 4 serving bowls and refrigerate at least 1 hour or overnight. Serve with one tablespoon of grated chocolate sprinkled over the top. Serves four.

Nutrition values per serving: 349 calories (51 percent from fat), 19.8 g fat (6.3 g saturated fat), 24.9 g carbohydrates, 2.9 g sugars, 17.8 g fiber, 7.8 g protein, 0 mg cholesterol, 109 mg sodium.

Variations: If you dislike coconut, use almond milk beverage or cashew milk beverage (avoiding any that contain carrageenan gum). For a more dairy-like creaminess substitute one 13.5-ounce can organic coconut milk (I use Trader Joe's brand) for 2 cups of the coconut milk beverage, and make as directed. Or, top with a tablespoon of chopped pistachio nuts.

Don Mauer