I have a new obsession: chia seeds. How did I not know of their awesomeness till recently? Travesty, really. Chia seeds are truly a superfood – high in omega-3’s (more than salmon!), easier to digest than flax seeds and they make you feel fuller for longer as they absorb ten times their weight in water! These little sponge like seeds create a gel when soaked in liquids which make them a perfect base for a healthy pudding.
This chocolatey , coconutty pudding is dairy free, gluten free and can even be vegan if you substitute a sweetener like stevia for the honey. You can serve it for breakfast, snack or dessert. And it’s absolutely delicious.
Put all this good stuff into a sealable container – I used a pint sized mason jar.
Then shake, shake, shake it! Or enlist the help of a hyperactive child. He was so excited to make pudding.
Pop that jar in the fridge and leave it there for at least five hours or up to overnight.
Then? Spoon the chia pudding into a serving dish or eat it straight out of the jar and enjoy this guilt free treat!
- If you find the consistency to be too thin, add more chia seeds next time!
- Use your favorite milk. I usually opt for coconut or almond, but hemp, dairy or cashew work perfectly.
- Want to make this vegan? Swap in maple syrup or agave for the honey!