This is an amazing simple, delicious and gluten free wonder desert. I read how good chia seeds are for you and I had to incorporate this somehow into my diet. I tried them in smoothies and cereal and they just didn’t compare this really good creamy desert.
A creamy dairy-free pudding made with chia seeds.
1/3 cup chia seeds
1 cup unsweetened coconut (or other non-dairy) milk
1/4 cup chocolate chips (dark is best)
1 tbsp. maple syrup (I used Grade B)
1 tsp. ground cinnamon
1/8 tsp or a pinch of cayenne (optional)
Combine all ingredients in a medium bowl. Cover and refrigerate overnight or at least 8 hours. Transfer mixture to blender and blend until completely smooth. If pudding is warm from blending, return to refrigerator until chilled. (Alternately, you can just stir the pudding and eat it without blending). I like the texture of the seeds.
To melt chocolate I use a small pan with a small glass bowl. Make sure the bowl does not touch the water. I add a little coconut milk (use what ever liquid you are using in your pudding) to the chips so they will melt better and turn out creamier.
This pudding is thick, almost like a mousse. If you’ve blended your pudding and decide you want it a little thinner, add some extra milk. Any sweetener you like will work in this, and if 1 tablespoon isn’t sweet enough, feel free to add more.
ENOY your chia seeds. Its almost too good to be true.