This recipe is easy and soooooo delicious you won't believe it's actually good for you!
I love to use freshly made cashew milk or almond milk as the liquid base and dates as the main sweetener ... but you can get creative and inventive and make whatever substitutions you desire.
Try my recipe here ...
Yummilicious Chia Seed Pudding
2 Tbsp raw chia seeds (white or black are both fine)
250 ml / 8 oz glass jar
homemade / store bought cashew milk or almond milk
shredded dried coconut (optional)
1. First you'll need an 8 ounce glass jar. I got mine from the local dollar store. This is not absolutely necessary, but it really makes for a cute looking and lovely chia seed snack.
2. Now, place 2 heaping Tbsps of raw chia seed into your jar. I prefer the white variety (for optics), but both the white or black varieties will work the same.
3. Add a tiny pinch of Celtic sea salt, a couple of dashes of cinnamon and a small amount of raw vanilla to your jar. I love to add 1 tsp of shredded coconut as well. This is optional.
4. Now, slowly pour in your choice of either raw cashew or almond milk. I prefer to make my own. (Check out my other posts or Youtube channel for my many recipes for homemade cashew or almond milk. What makes my nut milk sweet and delicious is the dates.) Or, if you're in a pinch, simply use store bought nut milk. (I can't guarantee the outcome however.) Pour enough milk until you reach the neck of the jar.
5. QUICKLY stir up the milk and chia seed mixture. DO NOT WAIT a second more. If you wait, the pudding will have clumps in it. You must stir immediately after pouring in your milk, and you must stir continuously for the next 5 minutes or so. This step is crucial if you want a smooth and creamy pudding.
6. Keep on stirring until you notice the pudding becoming thicker and creamier. Once it has doubled in thickness (this will take about 5 minutes of stirring continuously), set it aside in your refrigerator for at least 30 minutes before eating. The longer it sits in your fridge, the better your pudding will be when you eat it. I like to make mine in the morning and then eat it in the afternoon. You can also make it before you go to bed for breakfast the next day. Chia seed needs time to grow ...
* It takes creamy sweet milk to make the best chia seed pudding.
* If you love your pudding sweeter, add a drizzle of maple syrup, agave nectar or other sweetener to the pudding before serving.
* Another way to sweeten the pudding further is to add your favourite fresh fruit. I love strawberries.
* An interesting variation is carob/cacao flavoured chia seed pudding. Simply add 1 tsp of carob/cacao powder to your mixture before adding the milk. Make sure you adjust for sweetness if using cacao powder, which is naturally quite bitter.
Peace and live raw!