I’m officially late jumping on the chia seed bandwagon. I’ll admit it! I had no idea what all the fuss was about. Every time I heard the word “chia” I instantly thought of the Chia Pet commercials and the jingle that went along with it. Cha-cha-cha-chia!
Little did I know that those tiny seeds are packed full of the following benefits:
- loaded with antioxidants
- fibre rich
- calorie-for-calorie one of the best sources of nutrients
- naturally gluten free
- high in Omega-3 fatty acids
Since completing the Whole30 program, I’m constantly looking for healthy substitutes that satisfy my sweet tooth, without going too far off the rails. After a nutritionist suggested I try chia seeds, I hit up Google and found this great chocolate pudding recipe. Healthy and delicious? Yes, please!
- 1 1/2 cups almond milk
- 1/3 cup chia seeds (black or white)
- 1/4 cup cacao or unsweetened cocoa powder
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 2-3 tbsp real maple syrup (optional)
- Add all ingredients, except for the maple syrup, into a mixing bowl.
- Whisk ingredients together until well combined.
- Cover and place in fridge overnight (6-8 hours) or until the mixture has achieved a pudding-like consistency.
- Add to blender (or use an immersion blender) and blend pudding until desired smoothness is reached.
- Blend in maple syrup to taste.
- Serve chilled.
- Instead of maple syrup, try agave, honey, or dates for sweetness.
- For a more decadent pudding, add a few drops of peppermint extract and garnish with mint leaves.
Have you tried chia seeds?
Do you have any recipes that you would like to share?