Chia pudding has become one of my favorite snacks! I always keep a jar of it stashed in the fridge just in case I get a sweet craving in the middle of the day. Chia seeds are a very well balanced food nutritionally as they provide you with a great amount of plant protein, omega fats and fiber.
In my work with clients, I find that what many people struggle with is saying no to the empty calorie, packaged foods that do nothing else but make us feel hungrier, heavier and more frustrated. Yes, but they are easy, convenient and make us feel satisfied (in the moment anyway). I get it.
My goal is to provide you with the healthy version of your favorite recipes: easy to make, nutrient-dense sweetness we all love and crave so much. Most of the recipes I post here take less than thirty minutes to put together and contain only simple, pure ingredients.
Chia pudding is really amazing and I am so happy I discovered it! It is packed with Omega 3 fats, dietary fiber which helps improve your digestion, plant-based proteins and lots of delicious, all-natural flavors which you get to create! Chia seeds are so versatile that you can incorporate them into pretty much any recipe. I use them a lot in my kitchen. Check out my recipe log to get some creative ideas.
Chia seeds are virtually tasteless and the great thing about these little guys is that they can be used as a thickening agent. They love water so any chance they get, they suck it right in and can absorb up to ten times their size when soaked in liquid. I like to use them in fruit jams and smoothies to thicken the consistency and add in some protein and fiber.
Chia pudding is a perfect example of the hydrophilic properties of these little seeds. What I do to make this is mix a tablespoon of raw chia seeds in about two cups of nut milk (preferably, the home-made stuff). You can toss in anything else you’d like, such as raw honey for added sweetness, chopped up dates, prunes, berries or nuts.
Stir the mixture well so you don’t have clumps of chia forming, store in glass jar in the fridge for 30 minutes to an hour. I like to occasionally shake my chia pudding container so everything gets mixed in properly. After a few minutes, you will notice that your chia seeds begin to swell, soaking up the nut milk. Eventually, what you are left with is a jello-like consistency, and you have pudding!
Serve your chia dessert in cups and top it off with anything else your heart desires. For today’s recipe, I made some avocado chocolate topping which is nothing short of incredible! Give it a try, it certainly goes well with the raspberry flavors of the pudding.
Enjoy this treat and be sure to share ♥ Bon appetite!
- 2 Tbsp raw chia seeds
- ¼ cup raspberries (fresh or frozen)
- 1-2 Tbsp raw honey or maple syrup
- 3 cups almond or any other nut milk of choice
- Raw Cacao Mousse:
- 1 pitted and peeled avocado
- 2 Tbsp raw cacao powder
- 1 Tbsp raw honey or maple syrup
- 2 Tbsp nut milk (for consistency)
- Add chia seeds to almond milk. Stir well to prevent clumps from forming
- Add in berries and sweetener. Stir again to make sure all ingredients are mixed in well
- Blend mousse ingredients (avocado, raw cacao, sweetener and nut milk) until smooth. The mixture will turn very creamy. Refrigerate
- In about 30 min to one hour, the chia seeds will soak up enough of the almond milk to turn into pudding
- Serve in pudding glasses or cups and top with the raw chocolate mousse
- Eat right away or store in the fridge