Chocolate Chia Seed Pudding

Rationale: high in fiber, high in protein, easy, make-ahead, gluten free, post-workout snack, dessert, breakfast

Variations: add a touch of your favorite extract

Serving suggestion: savor it with a small spoon! (garnish with chocolate shavings, crystallized ginger, goji berries, nut butter, coconut, fresh citrus, bananas, nuts or pomegranate seeds to impress company!)

Update!!!  I’ve created an unprocessed version for my unprocessed challenge!  I’m going to list the unprocessed version first:

Ingredients:

1/4 cup raw cashews
2 1/2 cups water
10 dates (make sure pits are removed)
6 Tablespoons unsweetened cocoa
1/2 cup chia seeds

Directions:

Add all of the ingredients except the chia seeds to a blender.  Blend on high power until completely smooth and liquified.  Add chia seeds and do one short slow pulse just to mix them in; do not over blend.  We want to keep the chia seeds whole.  Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally if necessary. Serve the pudding chilled with whatever unprocessed topping you’d like.

Makes 4 servings.

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Original version:

Ingredients:

  • 1 1/4 cup unsweetened non-dairy milk (soy or almond are my personal favs)
  • 1/4 cup chia seeds
  • 3 tablespoons raw cacao powder – unsweetened
  • 1 tablespoon maple syrup
  • Dark Chocolate shavings for garnish (optional)

Directions:

Add all of the ingredients to a medium container with a lid, give it a quick stir, then put the lid on. Shake it like crazy to mix it all up. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding chilled with whatever topping you’d like. See my suggestions above.

Makes 2 servings.

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Nutrition per serving for 2 servings: (no garnish)

  • Calories: 232
  • Fat: 11g
  • Protein: 10.2g
  • Fiber: 11g
  • Sugar: 6.6g
  • Iron: 17.2% RDA