This delicious chia seed chocolate pudding comes together in less than 10 minutes and disappears just as fasts once it’s ready. You can enjoy it for breakfast or dessert or both. If you want to get a little crazy why not even a breakfast dessert? Eat your heart out 5 year old me!
Chia seeds were an important food for the ancient Mayans and Aztecs and, as you’re likely well aware, they are enjoying a well-deserved renaissance. 2 tbsp of these little seeds provides 11 grams of fibre (29-44% of RDI), 18% of the RDI for calcium, 30% of the RDI for magnesium, manganese and phosphorus, as well as 5 grams of omega-3 fatty acids.
- Fibre helps with stool bulk to keep things moving and promotes healthy gut flora
- They are also rich in antioxidant compounds helping reduce the risk of cancer
- Omega-3 fatty acids have been shown to improve cognitive function, fight inflammation, and improve blood sugar control
- They contain more calcium per ounce (18% of the RDI) than most dairy, being essential for bone health
Time: 10 minutes prep, 2-3 hours or overnight to set
- 2 cups non-dairy milk (I like coconut milk for this, but you do you)*
- 3 tbsp of maple syrup
- 6 tbsp cocoa or raw cacao (I use dutch processed)
- 1/2 cup chia seeds
- In a bowl mix the milk, maple syrup, and cocoa in a bowl or blender until uniform.
- Once it’s well mixed, add the chia seeds and let it stand for 10 minutes.
- Stir once more before covering and placing in the fridge overnight.
- If you can’t wait, just add the chia with the other ingredients and blend all together. You’ll find the texture is a little different but you won’t be disappointed.
- My cans of coconut milk are usually only 400ml so I just add an additional 100ml of almond milk to make up the two cups.
- Oat, soy, cashew, almond or any other non-dairy milk will work as well.