Happy Monday y’all! Thanks for stopping by! So, chia pudding. First of all, just little background if you’re not familiar with chia seeds … Chia seeds are tiny black seeds that absorb liquid, swell up, and become gelatinous in texture. They’re an excellent source of omega-3s and antioxidants, and being that they’re so tiny, there are TONS of ways to use them other than chia pudding.
I add them to smoothies, overnight oats, banana bread, yogurt bowls, etc. The options are endless!
However chia pudding is something that kind of weirded me out when I first started seeing it. I’m so picky about texture when it comes to food, so the thought of these jelly little seeds being the entire base of a pudding didn’t sound super appealing to me. Nonetheless, I see it everywhere, and I’ll try anything once, so I decided to give it a fair shot.
Needless to say, I am so impressed. I used a recipe from The Minimalist Baker (who I am a HUGE fan of, check out her website for tons of healthy recipes!) and I am 100% sold. The recipe was so quick and easy, and the pudding turned out great! Even my mom and brother who don’t usually like my uber healthy concoctions, didn’t mind it!
Although I was a little concerned about the texture of the pudding, it didn’t end up bothering me at all. Because the chia seeds soak up all the almond milk as it sits over night, they become pretty plump and make the pudding very thick. I would compare the texture and consistency to a thicker tapioca pudding. It was perfectly sweet, and totally something I would choose when I’m looking for a healthier dessert option.
There are TONS of recipes out there, it just takes a little searching to find one you like! So even if this recipe isn’t for you (it’s pretty dark in chocolate flavor because of the unsweetened cocoa powder), definitely look for one that sounds good to you, and give it a try!
The recipe (via The Minimalist Baker):
- 1 1/2 cups (360 ml) almond milk
- 1/3 cup (63 g) chia seeds
- 1/4 cup (24 g) unsweetened cocoa powder
- 2-5 Tbsp (30-75 ml) maple syrup if not blending (can sub 5-9 dates, pitted, if blending)
- optional: 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- optional: 1/2 tsp vanilla extract
- Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending (which I preferred!), sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.
- Let rest covered in the fridge overnight or at least 3-5 hours (or until it’s achieved a pudding-like consistency).
- If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.
- Leftovers keep covered in the fridge for 2-3 days, though best when fresh.
- Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.
The benefits of chia seeds:
- contain tons of omega-3 fatty acids
- contain protein, fiber, and tons of antioxidants
- contain vitamins A, B, D, & E
- can prevent premature skin aging
- considered a prebiotic (not probiotic) which aids in digestive health
- considered a linoleic acid which helps with fat absorption and heart health
- boosts energy and metabolism
- 1 oz. of chia seeds is 18% of the daily recommended calcium
Why I love it & when I would eat it!
As you can see from the bulleted list above, there are obviously plenty of health benfitis to eating chia seeds, but more so than just the health benefits, it’s a great option for when I’m wanting something to satisfy my sugar cravings at night. My go to is usually Halo Top, but I’ve started cutting back on dairy lately so this is the perfect way to cure my sweet tooth without having to use ice cream as my only option. I love the richness of the dark chocolate, and the chia seeds definitely keep me full long after I’m done eating them!
Have a great week babes, let me know if you try this recipe!