Remember when “Ch-Ch-Ch-Chia Pets” were advertised on TV? That was the first time I’d ever heard of “chia”. I didn’t know it was an edible seed, and I certainly didn’t want anything to do with those crazy “pets”.
Little did I know that the chia seed actually packs a huge amount of nutrients in a tiny seed. In fact history tells us that the ancient Aztecs and Mayan warriors could live for days on chia seeds alone.
I recently wrote a post for Chopra Centered Living Chia Seeds: Miracle Food or Just Another Fad?, on the nutritional benefits of chia seeds. While doing my research for the article I made some gluten-free, vegan chocolate chia pudding to try it out.
O-M-G!! Let’s just say I’ve become seriously addicted to this smooth-and-creamy, bubbly-crunchy (chia seeds have the consistency of tapioca with a little crunch of the seed inside) Chocolate Chia Pudding. SO easy to make, and full of nutrients, I’m sure it will become a favorite of yours as well!
4-3-2-1 Chocolate Chia Pudding
4 tablespoons black chia seeds
3 tablespoons cacao powder
2 tablespoons organic raw honey or organic maple syrup
1 13.5oz.-can of coconut milk (or other non-dairy milk)
Pinch of sea salt
Quart size glass jar with lid
Place all of the ingredients in the order listed, into a quart size glass jar. Stir ingredients together, put the lid on and shake it well for a few minutes to mix everything thoroughly. Refrigerate until thick and pudding-like, at least 4 to 8 hours, shaking or stirring occasionally.
Enjoy! Please leave a comment to let me know how you like it, or what variations you’ve come up with?