Guys, if you haven’t discovered chia seeds, you’re missing out. Unlike flaxseeds, they don’t need to be ground to be digested, are high in protein and fiber, and they absorb about a million times their weight in liquid. Which means if you soak them in something slightly sweet, creamy, and yummy, they turn into a tapioca like pudding that makes a great dessert (or breakfast, for that matter) with some fruit.
I’m going to give you a super easy recipe for chia seed pudding. Here’s the nutritional info (for 1/6 of the recipe, not including any caloric sweeteners you may use):
Chocolate Chia Seed Pudding
1/2 cup chia seeds
2 1/2 cups milk (I use unflavored almond milk)
2 Tbsp cocoa powder
1 tsp vanilla extract
Sweetener to taste (I use either a squirt of agave nectar or a couple packets of Truvia–think 3 to 5)
Mix everything together. Use a whisk or the cocoa is never going to combine with the liquid. Once the mixture seems to be thickening a bit (after a minute or two of mixing), cover and refrigerate.
In an hour or two, you have delicious pudding!
This will last up to a week in your fridge. If it gets too thick, just stir in a splash or two of your milk of choice. Enjoy!
This was so yummy! I made it layered and trifle-like but it would also do beautifully in a single layer of filling with fruit arranged prettily on top. And it is totally low fat, vegan, gluten free, and guilt free. It would be a great dessert for a barbecue or potluck!
Elle’s Summer Fruit Pudding
4 cups vanilla coconut milk (from the refrigerated dairy dept, not the kind in the can)
Agave syrup to taste (how much you need depends on how sweet the milk is to begin with)
4 Tbsp corn starch
1 tsp almond extract
1 pint blueberries
1 large peach, sliced
1 large banana, sliced
Reserve about a 1/4 cup of your milk and whisk the corn starch into it. Put it aside (for future reference this is known as a “slurry”). Sweeten the rest until it is the sweetness of pudding. Bring to a boil. Once boiling (or close to it). Add your slurry, and whisk, whisk, whisk! Keep whisking until pudding is nice and thick. Remove from heat and stir in almond extract. Allow to cool (but don’t chill or it will set up too much.
Now you’re just going to layer your pudding and fruit (a loaf pan works perfectly and so would a pie pan). I did a layer of pudding, a layer of banana slices, a layer of beef and peas (if you didn’t get that Friends’ reference, ignore me and DO NOT add those items!), a layer of pudding, a layer of (half of the) blueberries, a layer of peaches, then the last layer of pudding and the rest of the blueberries to finish. Chill for a few hours and enjoy!
This is really light and delicious; it is the perfect dessert for these hot summer days.
I hope you all have a great Fourth of July!