Plain and Chocolate Chia Puddings

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Recipe Courtesy of Sarma Melngailis of Pure Food and Wine.

Making this sweet tasting, comforting, and healthy snack (for breakfast, or dessert) couldn’t be easier. You don’t even need to measure anything; just think a ratio of roughly one to three for chia seeds to nut milk, coconut milk, hemp milk, or whatever creamy liquid you want to use. You can use more liquid if you have time to let the seeds soak longer, but I’ve found this ratio works best for me, particularly when I want to eat soon. Simply pour the ingredients into a bowl, stir, walk away long enough to fold your laundry, do the dishes, and maybe call your mom, then come back and it’s done. Or stir it up at night before you go to bed, put it in the refrigerator, and you’ll wake up with your energizing breakfast ready to go as you run out the door (use a ratio of more like 4 to 1 liquid to seeds if you’ll be soaking them overnight). Or bring it with you and put it in your office fridge for that time in the late afternoon when everyone gets tired, hungry, or just feels like procrastinating.

The chocolate version of this pudding may be one of my all-time favorite foods. Mild-flavored milk such as Sweet and Easy Cashew Milk works best for maximum chocolate flavor. The amount of stevia you add will totally depend on the sweetness of the liquid you’re starting with, so you may want to add less, leave it out, or add more. If you don’t have time to make your own nut milks, the unsweetened store bought almond milk or hemp milk (I like Living Harvest) work well, just add liquid or powdered stevia to taste, and some vanilla.

 

(13 votes, average: 3.62 out of 5)
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Plain and Chocolate Chia Puddings

Ingredients

  • 1 cup chia seeds
  • 3 or more cups cashew nut milk , almond milk, or hemp milk
  • Stevia, liquid or powdered, to taste
  • 1 teaspoon vanilla extract (optional)
  • 1/4 teaspoon cinnamon (optional)
  • Pinch of sea salt

Instructions

  1. Place the chia seeds, milk, agave, and salt in a bowl (add vanilla and cinnamon, if desired) and stir well, so there are no clumps and all the chia seeds are coated in milk. Let this sit at room temperature for 20 to 30 minutes, or cover and refrigerate. This pudding will keep well in the refrigerator for days.
  2. Chocolate Chia Pudding
  3. Omit the cinnamon and add 1-2 tablespoons of raw cocoa powder to the recipe. Cocoa powder is not easily stirred into cold liquid, so you may want to blend it into a small bit of the liquid first in a blender. Or, if not, put it in a large bowl and just keep on stirring it very quickly, and it will incorporate nicely.

Yield: 4-6

Adapted from Living Raw Food, by Sarma Melngailis

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