Chia seeds give this no-cook dessert a silky, lightly chewy texture like tapioca pudding. The recipe comes from the outdoor cooking experts behind the blog Dirty Gourmet, dirtygourmet.com.
GEAR 2-qt. backpacking saucepan, Nalgene bottle (for measuring), spork, backpacking ladle, small grater (or small cutting board and knife)
1/4 cup coconut milk powder*, such as Wilderness Family Naturals
4 teaspoons unsweetened cacao* or cocoa powder
1/2 cup chia seeds*
1/4 cup maple sugar*
Pinch of kosher salt
6 tablespoons chopped roasted almonds
6 tablespoons mini marshmallows
1/2 ounce semisweet chocolate bar
How to Make It
Combine coconut milk powder and cacao powder in a small resealable plastic bag. In another small bag, combine chia seeds, maple sugar, and salt.
In a 2-qt. saucepan or bowl, mix together coconut powder mixture and 1/4 cup water until no lumps remain. Add 1 1/4 cups more water and the chia seed mixture and stir well. Let stand until liquid is absorbed, stirring occasionally, about 20 minutes.
Spoon pudding into bowls and top with almonds and marshmallows. Grate chocolate over pudding, or cut it into small pieces.
*Wilderness Family Naturals organic coconut milk powder is perfect for curries ($20/1 lb.; wildernessfamilynaturals.com). Find unsweetened cacao powder at natural-foods stores and online. Chia seeds, when mixed with liquid, make no-cook pudding (find at natural-foods stores). Coombs Family Farms pure organic maple sugar turns into syrup when you add water ($7.59/6 oz.; natural-foods stores and coombsfamilyfarms.com).