Disclaimer:

Chia seed pudding used to sketch me out. I’d see pictures it of floating around the internet and it would make me feel weird inside.

Too sketchy. Too far out on the healthy scale, even for me.

I mean, to be fair, I’ve never been a pudding girl, even growing up. It was a texture thing I think. Especially tapioca. Nope. Not happening.

I say this only to set the stage.

Because now I’m obsessed.

A chia pudding queen. Here are some recipe ideas.

For 4 straight weeks now, I haven’t even bothered to clean out my glass mason jar [where my pudding lives]. Not because I’m gross.

But, why would I bother when I just keep filling it up and making another batch?

It’s called efficiency, people.

You know.

For “work”.

And I don’t feel the least bit bad about it.

It really is healthy and tastes like dessert. If you see a downside in that equation, do let me know.

It goes like this: chia seeds are a great source of protein and healthy fat that expand naturally in any liquid. They fill you up but also helps to pull toxins and waste out of your digestive track. And are so tiny that they don’t get slimy and weird. Plus, there is no added sugar. But tastes like there is.

And all you need is a little rich tasting bite, so one batch can last for a while.

I started with a really simple version – coconut milk, chia seeds, maple syrup and vanilla.

It’s still my most favorite, even after trying other twists and flavors– adding cocoa powder, shaved chocolate, coconut flakes, berries, mangoes, a splash of coffee, cinnamon, etc. I tried the recipe with almond milk and hemp. With honey instead of maple syrup. But the original is by far my favorite.

Simple is best.

Usually always.

But especially with dessert.

And life.

On that topic, did I mention that it only takes 60 seconds to make and a few hours sitting in the fridge?

My kind of dessert making.

Or overnight breakfast.

[Or both. You’ll see.]

 

Vanilla Chia Seed Pudding

Makes approximately 3 servings

1 (5.5oz) can coconut milk

3 tsp chia seeds

1 tsp vanilla

2 tsp organic grade b maple syrup

Combine all ingredients in a glass mason jar. Stir well to combine. Cover with a lid and place in the fridge for a minimum of 4 hours. Tastes best after 24 hours! Feel free to adjust the sweetness in your next batch. I prefer even less than called for, but it’s up to you!

 

Or, give this fun, seasonal twist a whirl…

Pumpkin Vanilla Chia Seed Pudding

Makes approximately 6 servings

1 can coconut milk

1 can pureed pumpkin

6 TB chia seeds

2 TB organic grade b maple syrup

2 tsp pumpkin pie spice

1 tsp vanilla

Puree coconut milk,  pumpkin, maple syrup, pumpkin pie spice and vanilla together in a blender. Pour into 2 medium glass mason jars and add chia seeds, split equally among the 2 jars. Stir in the seeds well to combine. Cover with a lid and place in the fridge for a minimum of 4 hours. Tastes best after 24 hours! Feel free to adjust the sweetness in your next batch. I prefer even less than called for, but it’s up to you!

 

Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!