CHOCOLATE CHIA SEED PUDDING
Equipment: Baby Bullet/Food Processor/Blender (optional)
I repurposed my Baby Bullet and use it as I transition to more clean eating. This pudding has become one of my favs; it minimizes my cravings for unhealthy snacks. Chia seeds are packed full of important nutrients. They’re an excellent source of Omega-3 fatty acids, which help to raise HDL cholesterol (the good cholesterol that protects against heart attacks and strokes).
Chia seeds are also rich in antioxidants and full of fiber, magnesium, zinc, iron and calcium. This ‘lil recipe also has prunes, because, you know, regularity. Enjoy!
– 1.5 cups of lite coconut milk (I use canned milk for a creamier texture but the lighter textured carton milk is fine, too.)
– 1/4 cup unsweetened cocoa powder
– 1/3 cup chia seeds
– 5 prunes (approximately)
– 1/2 tsp cinnamon
– Dash of cardamom (optional)
– 1 tsp pure vanilla extract
– 1/4 tsp sea salt
– 3-6 tbsp local maple syrup to sweeten
Add all ingredients except maple syrup to Baby Bullet or blender or food processor and blend until smooth about 45 secs to a minute. Gradually add sweetener by tbsp, blending after each addition until sweetened to taste. Place in your favorite jar (you guys know I love a good Ball Mason jar) and pop in the fridge overnight, allowing it to congeal and get all “pudding-y.” Have it for breakfast topped with your fav fruit and/or granola, OR as a snack throughout the day.