Chia Pudding Variations
Different variations of chia pudding.
Melt chocolate over double boiler. Wisk coconut milk into melted chocolate. Stir in vanilla, maple syrup and chia seeds. Portition into individual cups/glasses or leave in a bowl. Refrigerate overnight. Top will blueberries, raspberries, or pomegranate seeds and shaved chocolate. Will keep for 6 days.
Put chia seeds, almond milk and vanilla in a 1-quart glass jar with a lid. Tighten the lid and shake well to thoroughly combine. Or, stir together seeds, almond milk and vanilla in a bowl. Refrigerate overnight. When ready to serve, stir well. Spoon into bowls and top with fruit and coconut.
In a small bowl or large glass jar, stir together the coconut milk, chia seeds and your choice of sweetener (sugar or agave nectar) and cinnamon. Chill in the refrigerator for at least 4 hours or until the chia seeds puff and expand. Garnish with coconut flakes and serve immediately.
Pudding may be stored in an airtight container in the refrigerator for up to 3 days.
Combine all of the ingredients in a blender, and blend until a uniform texture is achieved. Transfer to a sealed container and allow to chill overnight.
Serve with a sliced banana and a dash of cinnamon, if desired.
NOTE: If you prefer a tapioca-like texture, simply stir all of the ingredients together and allow to chill overnight. Chia puddings take practice to get the texture “just right,” so feel free to adjust the amount of seeds or liquid to achieve the texture you desire.
Ingredients
Directions
Melt chocolate over double boiler. Wisk coconut milk into melted chocolate. Stir in vanilla, maple syrup and chia seeds. Portition into individual cups/glasses or leave in a bowl. Refrigerate overnight. Top will blueberries, raspberries, or pomegranate seeds and shaved chocolate. Will keep for 6 days.
Put chia seeds, almond milk and vanilla in a 1-quart glass jar with a lid. Tighten the lid and shake well to thoroughly combine. Or, stir together seeds, almond milk and vanilla in a bowl. Refrigerate overnight. When ready to serve, stir well. Spoon into bowls and top with fruit and coconut.
In a small bowl or large glass jar, stir together the coconut milk, chia seeds and your choice of sweetener (sugar or agave nectar) and cinnamon. Chill in the refrigerator for at least 4 hours or until the chia seeds puff and expand. Garnish with coconut flakes and serve immediately.
Pudding may be stored in an airtight container in the refrigerator for up to 3 days.
Combine all of the ingredients in a blender, and blend until a uniform texture is achieved. Transfer to a sealed container and allow to chill overnight.
Serve with a sliced banana and a dash of cinnamon, if desired.
NOTE: If you prefer a tapioca-like texture, simply stir all of the ingredients together and allow to chill overnight. Chia puddings take practice to get the texture “just right,” so feel free to adjust the amount of seeds or liquid to achieve the texture you desire.
