Chia pudding has long been on my list of recipes to post– I have emailed numerous copies of the recipe to people who have tried it over the years and I know some of you have been waiting far too long for it to appear here.
The pudding is featured in this month’s issue of Martha Stewart Living and since many of you can’t get the magazine, I thought it would be nice to post.
Naturally, I couldn’t resist playing around a little and adding some cocoa to my last batch, which I have to say tasted absolutely delicious! So I thought I’d give you two ways to make it.
No matter what version you make, it’s the kind of creamy dessert that you simply cannot stop eating. It’s a winner with everyone…unless of course you don’t like the tapioca-like consistency!
Chia seeds are a great endurance food; they’re high in omega-3 fatty acids, antioxidants, protein and fiber and can help decrease body weight and fat.
Vanilla chia pudding with berries
I love that this dessert is sweetened with dates alone. If you want it sweeter you can drizzle some maple syrup in or over the pudding (I did this for the MSL article).
At the bottom I have given directions for the chocolate variation. Once the pudding is made, you can decide how much, if any, of it you want to dedicate to using for the chocolate recipe and then enjoy it both ways!
½ cup chia seeds
1 cup cashews, soaked in filtered water for 2 to 8 hours
4 cups filtered water
7 Medjool dates, pitted
Pinch sea salt
¼ teaspoon cinnamon powder
2 tablespoons coconut butter, I use Artisana
4 teaspoons vanilla extract
1 vanilla bean, optional
Raspberries and blueberries to serve
Place chia seeds in a medium size mixing bowl and set aside.
Strain cashews and rinse well. Place in an upright blender add 4 cups of filtered water, dates, salt, cinnamon, coconut butter and vanilla extract. Remove seeds from vanilla bean (if using) and add to the blender, place pod in bowl with chia seeds. Blend on high speed for 2 minutes and pour into bowl with chia seeds and vanilla bean pod, whisk well. Let mixture sit for 10 to 15 minutes, whisking every few minutes to prevent chia seeds from clumping, pudding will thicken fast. Place in the fridge and chill for 1 hour.
Remove from fridge, whisk. Remove vanilla bean pod (if using), serve chilled topped with berries.
Stored covered in a glass container in the fridge, chia pudding will keep for up to 5 days.
Serves 4 to 6.
For chocolate version;
I use Green and Blacks organic cocoa powder; it’s very smooth, with a rich dark chocolaty flavor and doesn’t need any extra sweetener.
4 teaspoons good quality cocoa powder per cup of pudding
Raspberries to serve
Once pudding is chilled, remove the amount (in cups) you would like to flavor with chocolate and sift in 4 teaspoons of cocoa powder per cup of pudding. Stir well and serve chilled topped with raspberries.
Click here for printable recipe