Chia Pudding Recipe

Years ago, Chia pets made became a huge sensation in the US market, but the Chía seeds have been known and used in Central America for centuries as an instant energy source and because of its nutritional value.  Adding them to your daily diet will provide you with Omega 3 fatty acids, fiber, minerals, antioxidants and protein.

Chia seeds are very versatile and can be added to savory and sweet foods because they have a very faint nutty flavor.

One very easy and satisfying dish you can make with this hydrophilic seeds is pudding. Since they can absorb 12 times their weight when soaked in liquid, they are often used to obtain a non-cook gelatinous texture.

Chocolate-Chia pudding (individual serving)

Ingredients:

• 2 tablespoons of Chia seeds

• 1 or 2 tablespoons of unsweetened dark cocoa (depending on how intense you want the chocolate flavor to be)

• 1 cup of milk (it can be plant based milk)

• 1 teaspoon of either honey, agave, stevia, maple syrup or sugar.

• A pinch of pink himalayan (or regular) salt

For serving:

• Walnuts

• Blueberries

• Raspberries

Preparation

Mix well the milk with the cocoa, the sweetener of your preference and salt. Pour the liquid into a glass container and add the chia seeds, mix well and let rest covered in the fridge for at least 3 hours. Decorate with the walnuts and berries right before eating.

If you dislike the “seedy” texture, you can also blend the liquid with the seeds until creamy and let rest covered for at least 3 hours in the fridge.

You can store this delicious and easy dessert in the fridge for up to 2 days. About 8 hours after it is mixed or blend, it reaches its maximum thickness.