I made you pudddiiiinnnggg!!! And you can eat it for breakfast, too. Or as a snack!
I mean, you can eat it whenever you want. We are adults here.
Have you ever had/heard of chia pudding? Here’s the 411:
So, chia is a seed that, when it is soaked in any sort of liquid, it swells & forms a gelatinous, pudding-like consistency. It is really high in healthy fats, protein, and fiber, so it’s super good for you!! You can put it on top of toast, in smoothies, oatmeal, for an added crunch & nutritional boost. Pluuuus – the protein & fiber help keep you super full, which is a total bonus.
If you mix it with water, it kinda just tastes a whole lot like nothing. Which is fine, but you know, my life (and this blog) is all about making things taste good. So for this recipe, we soak chia seeds in a mixture of pure maple syrup, cocoa powder, unsweetened almond-coconut milk, vanilla, and a pinch of salt. We let that soak overnight, and then come morning, we layer it with coconut whip, fresh fruit, coconut chips…anything your heart desires! It’s so easy, guys. And, if you divide it up into little jars, you have breakfast for 4 days just like that! WABAM! The best kind of grab ‘n go.
Some people don’t like the texture of chia after it’s soaked in liquid because it gets sorta…slimy? It’s got a slimy-crunchy thing going on (which I kinda love) but hey, feel free to try it out and if the texture freaks you out – that’s okay. We all have our trials.
I realize now, upon looking at these overhead shots, that dark chocolate cacao nibs are not the prettiest things I could have put on top. They’re somewhat turd-like in appearance. And they also kinda resemble chocolate-covered-raisins — which is not what we’re going for, here. Perhaps chocolate shavings would have been nicer? Alas. NEXT TIME.
In defense of the little nibs, they do make for a lovely crunch.
- ½ c chia seeds
- 2 c almond-coconut milk
- ¼ c pure maple syrup
- ¼ c unsweetened cocoa powder
- ½ t vanilla
- pinch salt
- For the coconut whip:
- 1⅓ c coconut cream, chilled (I just put the can in the refrigerator at the same time as the chia pudding)
- 2-3 T pure maple syrup
- ½ t vanilla
- pinch salt
- Combine chia, almond-coconut milk, maple syrup, cocoa powdere, vanilla, and salt in a large bowl and whisk vigorously for 2-3 minutes, until well combined. Let sit at room temperature for 10 minutes.
- Then, whisk again, cover with plastic wrap, and refrigerate overnight.
- In the morning, using a handheld electric mixer, whip together the coconut cream, maple syrup, vanilla, and salt, until smooth and creamy.
- Divide the chia mixture among 4 jars, topping with coconut cream (or layering, as pictured) and any other sort of toppings you'd like - I chose coconut chips, dark chocolate cacao nibs, and raspberries!