08 Mar Coconut Cacao Chia Pudding
Wishing for a departure from my traditional smoothie for breakfast, I’ve been experimenting with chia pudding. Chia is a remarkable seed, jam-packed with nutrients, and it is incredibly versatile. Due to its neutral taste and ability to “gel”, it’s often used as a thickening or binding agent, and it can easily be used as an egg substitute. It’s a great source of plant-based protein and omega-3 fats. I’ve created a few chia pudding recipes in the past with varying degrees of success. This latest version turned out well and also has the added goodness of spinach….which you can’t even taste! A few minutes of preparation is all you need, and, if made the night before, you can wake up to ready-made breakfast – yay!
Coconut Cacao Chia Pudding
3 cups almond (or other non-dairy) milk
1/2 cup chia seeds
1/4 cup raw cacao
1 cup packed spinach
1/2 cup shredded coconut
1 teaspoon vanilla
2 tablespoon maple syrup
1/4 cup protein powder (I used SunWarrior)
Add chia to almond milk and let soak for 10 – 15 minute….enough time for the chia seeds to “gel”. Then add milk/chia mixture to blender and add remaining ingredients. Blend until well incorporated. Divide mixture into bowls/mason jars, cover and place in fridge for 3 hours or overnight. Enjoy with sliced fruit.