That last post about coconut cream was very long, so I'm going to keep this one a little bit shorter. More importantly, that coconut cream is great with this recipe (the picture on that post is coconut cream over this pudding). I had tried several recipes for chia seed pudding (that I really didn't like) before this one. I like my "pudding" to actually taste and feel like pudding: chocolaty, thick, creamy, and smooth. This one is definitely thick from nut butter, and chocolaty from a few heaps of cocoa powder. I never liked a chia seed pudding recipe before because most of them turn into a gelatinous mixture beaded with the chia seeds, rather than a smooth pudding. The reason this one is so much better? You blend the ingredients together to get rid of the tapioca-pudding texture. (But if you're a fan of tapioca pudding, feel free to try it unblended!)
So what are chia seeds? They have been considered a superfood (though I don't like this label; don't think of food as "bad" or "good!" There are a lot of foods that are healthy in moderation, and some that have more nutrient density than others.). They absorb more than 10 times their weight in liquid. They are native to southern Mexico and Guatemala, and they were cultivated by the Aztecs in pre-Columbian times. They look like this:
and include 11 grams of fiber, 4 grams of high-quality plant protein, and 9 grams of fat (5 grams of which are omega-3 fatty acids).
I know, I know, I use a lot of weird specialty foods. Seeds are an awesome addition to any pantry though, if you are trying to eat healthy. They generally have three important nutrients: healthy fats (and I know you know from my last post all about fats), fiber, and some plant protein, in different ratios depending on the seed. Seeds also are full of micronutrients, such as magnesium, calcium, zinc, and other minerals. I like to keep chia seeds (highest in fiber), flax seeds (highest in healthy fats), and hemp seeds (highest in protein) in my pantry for puddings, smoothies, and toppings to salads and rice bowls. Chia seeds are relatively expensive, but they last a long time and, because they bulk up so much, you don't need much per serving. Again, this is definitely a dessert recipe (like the last one), but it is so filling (from the fiber!) you won't need much to be satisfied.
Chocolate Chia Seed Pudding
Serves 8
Ingredients
6 tablespoons chia seeds
1.5 cup milk, plus more for blending (dairy-free milk works too)
1/3 cup sugar, to taste (or you can substitute 8-10 dates, chopped)
1/4 cup peanut butter (I used almond butter)
1/4 cup oats
6 tbsp cocoa powder
1 teaspoon pure vanilla extract
Directions
1. Stir chia seeds with the milk in a bowl and add the dates, nut butter, and oats. Cover and place in the fridge for at least 2 hours.
2. Scoop the mixture in your blender with vanilla, and a little extra milk and blend until smooth and creamy. Add more milk as needed (slowly) to keep the pudding as thick as possible.
3. Refrigerate in a sealed container until chilled. Mixture will thicken a bit more as it sits. Lasts 3-4 days.
