Yesterday on my Starting From Soil Instagram I promised everyone my chocolate chia seed pudding recipe, so here it is! By the way if you are not following me on Insta yet you should be 😉 I love Chia seeds in general because of their cost efficiency. A small amount goes a long way and the shelf life is 4-5 years, plus, they are so versatile! You can throw them right into smoothies and jams, toss them in when making energy bars or cookies for added protein, and can be used as an egg replacement— along with flax— when baking. But one thing I would like to advise is, if you consume chia seeds unsoaked make sure to drink plenty of water. Chia seeds can absorb 10-12x their weight and can absorb that water from you during the digestion period. But I think it is safe to say we all probably need to drink a little more water anyway! But don’t let that turn you off, these seeds are a modern day super food! Chia seeds are derived from the Salvia Hispanica plant native to South America. They might be little, but are packed with antioxidants and loaded with fiber, protein, healthy fats (Omega 3), that is just to name a few of their benefits.
I have fallen in love with chia pudding lately because of all the fun preparations. You can dress it up with fruit and granola and eat it for breakfast or drizzle it with chocolate and enjoy it for dessert!
- 2 tablespoons of chia seeds
- 2 teaspoons raw cocao powder
- 4 heaping teaspoons of unsweetened shredded coconut
- Dash of cinnamon
- Dash of sea salt
- 1/8 teaspoon of vanilla extract
- 1 teaspoon of maple syrup (if you like it sweet double this)
- 2 heaping teaspoons of almond butter
- 1 1/4 non dairy milk
- Mix all ingredients up very well
- Refrigerate over night
- Enjoy! Don’t be scared to jazz this pudding up to your liking! I love adding bananas, strawberries and blueberries to it with more coconut flakes. I also love drizzling extra almond butter or maple syrup over the top!
This recipe fills up a 12 oz jar. It is enough for 2 breakfasts for me if I top it will fruit!