Now that summer is here, I have been craving simple, healthy, and cold desserts. Chia seed pudding perfectly fits all of these categories. Chia seeds are a super food grown in Mexico and are linked back to the days of the Mayans and Aztecs. They became popular in our culture in the 90s with Chia Pets. Yes, chia seeds are the same thing we slathered on ceramic shapes, mocking various animals and people. Now in the 21st century, we eat them in pudding. Needless to say, things have changed.
In addition to pudding and mock pets, chia seeds are also considered a superfood. They are a good source of omega-3 fatty acids, antioxidants, protein, and vitamins & minerals (Iron, magnesium, copper). Chia seeds are also a good mood booster, stimulate weight loss, decrease the risk of heart disease and diabetes, and are a good source of fiber. These little seeds are good for just about anything. You can also add them to smoothies, parfaits, cereal, granola, or to your drinks.
Chia seed pudding is extremely easy to make. All you need to do is gather the ingredients.
Put them in a glass jar or plastic container and shake. I add the coconut milk last because the chia seeds will begin to absorb the coconut milk quickly and will be more difficult to shake. If this happens, just use a spoon to stir the pudding and get all of the chia seeds off of the bottom of the jar.
The way the pudding works is the chia seeds absorb the coconut milk and develop a jelly like consistency around them. This starts happening after about 10-15 minutes. Technically you can eat the pudding immediately after shaking the jar, but I like to wait at least a few hours when the consistency is a bit thicker and more puddinglike.
Mexican Chocolate Chia Seed Pudding
1/4 c. Chia Seeds
2 tbsp. Coconut Nectar
1/8 c. Chocolate chips (or cacao nibs for sugar free version)
3 tbsp. Cacao powder or baking cocoa powder
1/4 tsp. Cinnamon
Large Pinch of nutmeg
Pinch of cayenne pepper (depending on how spicy you like it)
1 1/4 c. Coconut Milk (or whatever milk you prefer)
Pour all ingredients into a glass jar or plastic container, with the coconut milk last & shake. Place in the refrigerator for 3 hours, shaking a couple of times. Then, enjoy!
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