So, this post would have come to you yesterday, but… I ate the first batch before I could take pictures. Oopsies! That alone should give you an idea of just how good this chia pudding is. It has all of the traits that pumpkin pie has, but without the crust and a little softer. It’s creamy, cool, sweet, and satisfying. Honestly, I’m not sure if I should recommend this to anyone for breakfast OR dessert! How about both? 😉
Another plus is that this pudding is so easy to make; even the optional topping of sweet cashew cream just goes right in the blender and then into your mouth. Well, at least that’s what happens to me. Basically, you just need to try this for yourself because you have no reason not to!
How do I love berries? Let me count the ways.. They are absolutely gorgeous, they taste amazing, most of them are very low in sugar, high in antioxidants and are super versatile. In this case, I’ve used strawberries and blueberries, both of which have a lot of vitamin C. The vitamins and minerals from blueberries aid in digestion, and can also help brain function. Whole, raw, fruits and vegetables have so much to offer! But, there is a reason I’m getting into all of this (besides this recipe), the theme for this month’s bloghop is #berrylove!
I’ve gone super simple with this recipe. It’s raw, refreshing, filling and really couldn’t be easier to make. Unlike my usual chia seed puddings which have cacao, banana or peanut butter in them; this berry-filled pudding is reminiscent of a light jelly or jam, or even berry preserves. So, you could definitely get away with using this as a spread or topping to oatmeal and store it in an airtight container in the refrigerator for 2 weeks.
I do have to say that there is one hard thing about making chia seed puddings, the waiting part. Simply waiting an hour or so before eating can be torturous at times; your best bet is to make this right before bed and eat it right up in the morning.
Good Morning Everyone! It’s Raw Wednesday where I’ll post some of my raw dishes from the past few days. Today, I’ll start it off with an Overnight Chocolate Chia Seed Pudding.
3 Tbsp. Chia Seeds
1 1/2 Tbsp. Cocoa Powder
1 Tbsp. Maple Syrup
2/3 Cup Almond Milk
Mix all ingredients in a jar or resealable container and shake it up until there are no cocoa powder chunks left. Leave in refrigerator overnight and have an awesome dessert type dish for breakfast!
3 Tbsp. Chia Seeds
1 Cup Non-Dairy Milk (I used unsweetened Coconut Milk)
1 Tbsp. Unsweetened Cocoa Powder
1 Tsp. Agave Syrup (Or whichever sweetener you prefer)
3 Tbsp. Shaved Coconut
Mix all in a jar (for convenient shaking), but leave a little coconut out for topping. Make sure to stir/shake well before placing in refrigerator for 30-45 minutes. Take out and top with remaining coconut, and enjoy!
This is a super easy snack/breakfast/dessert and is really rich with antioxidants, omegas, fiber, protein, AND calcium. Also, the texture is much like tapioca pudding but with a little crunch. YUM.