Chocolate Chia Pudding
One of my coworkers drinks chia seeds in her iced tea every day. Curious, I tried them a while ago in different drinks, adding a tablespoon to my water, tea or juice. They were surprisingly effortless to swallow, even pleasant, playing a few cool tricks on the tongue, like ice cream does, but in a different way.
I thought their gelatinous nature would make them excellent for pudding. Once the seeds are soaked, they start forming a gel-like coating that makes a wonderful base for a gooey pudding.
When I opened my pantry, cocoa was the first ingredient to suggest itself for this spontaneous concoction. The pudding turned out delicious, in a filling kind of way. Perfect for breakfast, if you ask me. Top it with fresh berries or whip cream and you have yourself a five-star pudding that’s good for you.
CHOCOLATE CHIA PUDDING RECIPE
Yield: 1 serving
Prep Time: 5 min
This is the type of pudding you would want to eat for breakfast rather than dessert. It is wholesome, nutritious and energizing. Chia seeds are a great source of omega 3, protein and fiber.
You can prepare this pudding in advance and keep it in the fridge for a couple of days. The longer it sits, the gooier it gets.
1 cup milk
1 teaspoon unsweetened cocoa powder
1 tablespoon brewed coffee, optional
1 tablespoon maple or agave syrup
1/8 teaspoon vanilla extract
¼ cup plus 1 tablespoon chia seeds
Heat all the ingredients except the chia seeds in the microwave, 1 ½ minutes. Stir.
Stir in the chia seeds. Let cool 5 minutes. Refrigerate at least 30 minutes before eating.
Top with fresh fruit or whip cream, if you wish.
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