This is good! It felt like a science experiment while I was making it, but it’s no cook, chia seeds are incredibly good for you, and the end result reminded me of tapioca pudding (but with much better flavor). I did leave the honey off because I didn’t want it to be too sweet. Plus, my 3 year old daughter loved it too–I’ll make this again.
I love this chia seed pudding! Reminds me of tapioca pudding but chocolate and with tiny little crunchies that I did not find unpleasant, too much, or distracting in any way. To me the crunchies were like little tiny bits of cookie crumbs.
I used half coconut milk and half cow’s milk and sweetened only with coconut sugar (very similar in taste to light brown sugar) to taste. Before serving I stir it up and added a little more milk to loosen it. I didn’t think I would like it as much as I did but I really do love it! Can’t wait to experiment with other flavors!
¾ cup non-dairy milk, or water
2 tablespoons chia seeds
2 tablespoons raw cacao powder (or cocoa powder)
4 Medjool dates, pitted
¼ teaspoon vanilla extract (optional)
- Combine all of the ingredients in a high-speed blender, and blend until very smooth. Stop and scrape the blender, if necessary, and be sure to taste the pudding as you go. Feel free to add more cacao or dates, as needed to suit your tastes.
- Pour the pudding into two serving dishes, and place in the fridge to set until thoroughly chilled, at least 30 minutes. Serve cold.. Enjoooooyyy
Read more >>> Chocolate Chia Pudding (Vegan, Paleo) @ detoxinista.com