OMG Easy Raw Chocolate Chia Pudding

If you don’t know about chia seeds by now, this is a terrific first recipe to try. And, a great kid pleaser. Who says you can’t have chocolate pudding for breakfast?

Chia seeds were a staple food of the Mayans and Aztecs starting about 3,500 BC. So, they’ve been around for a while.  They are a true superfood. What that means is that they have an extreme nutritional profile in comparison to their caloric content and size.chia pudding

Chia seeds are high in omega-3 fatty acids (more than salmon!), antioxidants, calcium, fiber and protein. And, the cool thing about them is that when you mix them with liquid they absorb about 10x their weight turning them into a thick gel. Perfect for puddings and jams (I’ll post the easiest jam recipe in the world another time), and perfect for feeling full when you are trying to lose weight.

Also in this chocolately recipe is raw cacao, another amazing superfood. Cacao is raw unprocessed cocoa (yes, just reverse the vowels). Whereas cocoa is practically nutritionally void as a result of processing, cacao is packed with antioxidants and magnesium.

It also contains phenylethylamine, anandamide, tryptophan and serotonin, all of which contribute to an elevated mood or sense of well-being. What could be better than that?

“With cacao there is fantastic hope for chocoholics everywhere! You can turn cravings for cooked processed chocolate into super nutrition with raw chocolate.” – David Wolfe in Superfoods

So, here’s the recipe….

chiaChocolate Chia Pudding

2 cups unsweetened almond milk (I use vanilla flavored)
¼ cup raw honey
3 tablespoons raw cacao (yes, you can substitute cocoa)
1 ½ teaspoons vanilla
2 tablespoons virgin coconut oil
Pinch sea salt or Himalayan pink salt
6 tablespoons chia seeds

Put everything but the chia seeds in a blender and whirl until smooth and creamy. Beware at this point… if you taste this stuff you might be tempted to drink it all down.

It is that good.

Pour the chocolate mixture into a bowl and sprinkle in the chia seeds. Whisk well and leave to sit. Whisk every ten minutes or so for about half an hour. You will notice your pudding thickening each time you stir. When it is fairly thick put it in the refrigerator to finish. It should be completely done by the time it’s chilled.

Now, don’t eat the whole recipe at once. It’s filling, and a little goes a long way. Yum!

Peace and love,
Birit

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One response

  1. One more thing! : ) You can also add in a teaspoon of cinnamon. We ate this batch up and I was talking about it with my little girl in the car this morning. She wants cinnamon in the next batch.

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