I try and eat two tablespoons of chia seeds a day in order to reach optimal levels of Omega 3-fatty acids. Chia is truly natures little miracle if you think about it. In case you didn't know, the seeds have 8x the amount of Omega-3 than salmon does, 6x more calcium than milk, 3x more iron than spinach, 15x more magnesium than broccoli, 2x more fiber than bran flakes, 6x more protein than kidney beans, and 4x more phosphorus than whole milk.
Sometimes I throw the seeds into my protein shakes, other times I add chia to my water with a squeeze of lime. But this recipe has forevermore revolutionized the way I'll be consuming chia. HOLY COW. This pudding is sinful. And the best part about it? It's healthy! I was left feeling full, satisfied, and energized for the rest of the morning.
1 1/4 cups unsweetened coconut milk, or preferred plant-based milk*
1/4 cup black chia seeds
3 tablespoons good quality cocoa powder*
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of sea salt
Stevia, or preferred sweetener, to taste*
I garnished with pomegranate seeds, which was delightful. Other options could include: unsweetened coconut flakes, raspberries, blueberries or goji berries. The possibilities are endless, really.
*I used the So Delicious unsweetened plain coconut milk from the carton.
*Cheap quality cocoa powders tend to be extremely bitter from poor processing. I love King Arthur's cocoa powders, you can't beat the quality. Use whichever cocoa powder you like best.
*If you're using stevia, be sure to check the ingredients. Many stevia sweeteners are bulked with sugar alcohols and synthetics. I use Kal's Pure Liquid Stevia as it's bulked only with vegetable glycerin and water.
Add the plant-based milk, chia seeds, cocoa powder, vanilla extract, cinnamon, and sea salt to a clean glass jar with a fitted lid. Shake vigorously to combine.
Add your sweetener to taste. I used quite a bit of liquid Stevia. If you're using maple syrup start with a tablespoon and go from there. Shake, taste, adjust.
Pour the pudding mix into two separate ramekins and place in the fridge, ideally overnight, or for a minimum of four hours.
Top with garnish of your choice immediately before serving.
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