Valentine’s Day has come and gone and already the Easter candy is out in full force around the city. It’s no wonder it’s hard to stay off or away from sugar when you are bombarded with it as soon as you walk into any market. But creating tasty treats that you can enjoy without any guilt might be just what you need to stay the course on your new focus of health.
Reaching for a treat that is filled with nutrient goodness, tastes great and hits the spot are all necessary. Enter chia pudding. This pudding is different than others you may have tried because you start by grinding the chia seeds before mixing them in with the liquid.
Nutrient goodness:
The coconut milk* in this pudding is filled with healthy fats that are easily converted into energy.
Raw cocoa is a great source of magnesium (for healthy muscle contractions), antioxidants, and a plant source of iron to name just a few.
Chia seeds are a plant-based source of omega 3 fats (anti-inflammatory), high in protein, and a good source of insoluble fiber.
Do you need any more convincing? Well, it’s probably the easiest thing you’ll put together this week. Ready? Set? Go!
You’ll need:
- 1 Cup +2 TBS/ 250ml full-fat Coconut Milk (I have found the Aroy-D brand to work quite well)
- About 60 g (6 TBS) ground Chia seeds (I usually end up grinding more than I need and just store the leftovers it in the fridge)
- 1 tsp Vanilla extract
- Coffee or seed grinder
- Optional: 1/2 TBS Maple Syrup (Omit if watching your sugar intake – it really doesn’t need any sweetener.)
Directions:
- Measure out the chia seed and grind fresh.
- Sprinkle in the raw cocoa, stir to combine with chia seed.
- Add the vanilla.
- Finally, stir in the coconut milk with a whisk.
- Mix all ingredients together in a bowl and place in refrigerator for 2-3 hours or overnight.
- Serves 2-3 (1/4 cup servings) (makes a decadent addition to Sunday brunch)
- Topping Ideas: Blueberries, Cacao Nibs, Bananas, chopped walnuts or almonds, dried fruit.
* In case coconut milk isn’t your jam you can use any nut milk (I’m partial to cashew), however, it will change the texture of the pudding (just so you are aware).
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