Chia seeds are a wonderful source of Omega 3 fatty acids and vitamin b17. If you mix them with liquid, they will soak it up and become gelatinous like flax or tapioca, just without having to be cooked!
This recipe yields 2 portions. Or one generous portion. But, sharing is caring 🙂
RECIPE FOR CHOCOLATE CHIA PUDDING
How to make chia pudding:
There are 2 ways to do this. I personally prefer the first one because I like those tiny jelly bean like seeds. The second version blends everything up and will create a chia pudding with subtle crunch.
- Blend all ingredients except chia seeds.
Stir in chia seeds.
- Soak chia seeds in water for 30 minutes.
Then blend with the other ingredients.
Refrigerate or enjoy straight away.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!