Chia seeds have been the talk of the town for their "super food" label in health food circles. Anything that purports health benefits and lend that crunchy, bubbly texture catches my attention. I tried the overnight chia seeds and oats pudding that my SIL recommended and enjoyed it for a nice breakfast variation at work. I had enjoyed chocolate chia pudding at a local restaurant, "Lyfe Kitchen" and had found the texture's uniqueness beyond the scope of my kitchen! Boy, was I wrong!
The ease of this recipe is just the icing on the cake: the no-dairy, no-sugar aspect and all the healthfulness of chia seeds makes it almost too good to be true! Except that it is true!
Ingredients
- Unsweetened vanilla Almond milk 1.5 cups
- Chia seeds 1/2 cup
- Raw Cacao powder (or baking cocoa powder) 1/4th cup
- Maple-Agave syrup blend (or Maple syrup)- 3 tbsp
- Orange zest- 2 tsp
- Pinch of salt
- Vanilla extract- 1 tsp (optional if using vanilla flavored Almond milk)
- Raspberries and graham cracker crumble (or any berries) for garnishing
Makes about 5-6 small dessert cups
Mix all the ingredients except the berries and graham crackers in a mixing bowl making sure there are no lumps of the cocoa powder. Blending will make the pudding smooth for those who prefer the smoother texture. I think what makes this pudding extra special is the texture of the chia seeds so tastes great without blending. Set in the refrigerator in individual serving cups. Pudding will be ready to serve in 5-6 hours. Garnish as you like and serve cold.
