Chia seeds are quickly gaining popularity for their powerful health benefits. Rich in protein, minerals and fiber, chia seeds also contain 500% more calcium than milk and the same amount of omega-3s as wild salmon. It’s not difficult to see why chia seeds are the new super seed. I've had chia seeds in juice and coconut water (amazing!), which is what inspired this recipe: Chia Seed Pudding. This pudding is healthy enough for a morning breakfast or for an after dinner guilt-free dessert.
What You'll Need
1 1/2 cups (355 ml) almond milk (or your favorite flavored milk) 1/4 cup black chia seeds 1 teaspoon vanilla bean powder (or vanilla extract) 1 tablespoon raw agave syrup A pinch of salt Garnish: Raspberries (or your favorite berry)
The salt is not there for the taste of salt. A pinch of salt helps with the ionization process so the taste buds can pick up the taste of the vanilla.
To make this pudding, I mixed the seeds into almond milk and let the mixture set over night. The chia seeds naturally become gelatinous once in liquid. There is no heat. There are no additional thickening agents or cooking required. Truly a "raw food" recipe.
This pudding has a smooth vanilla note flavor that is lightly sweetened with agave, and a texture that resembles a tapioca or rice pudding.
- 1 1/2 cups almond milk
- 1/4 cup chia seeds
- 1 teaspoon vanilla bean powder (or vanilla extract)
- 1 tablespoon raw agave syrup
- Pinch of salt
- Garnish: Raspberries (or your favorite berry)
- Mix ingredients together in small bowl. Let sit overnight, top with your favorite berries and enjoy!