CHIA PUDDING

CHIA PUDDING

 

I went to the store the other day and they were selling chia pudding cups for $3.99. It was a 1 cup serving with a few ingredients in it. I thought to myself, why would someone buy this when chia pudding is so easy to make, easy to store and inexpensive? So here is a base recipe that I have made with two kinds of nut milks. This recipe is for one portion but can be made in larger batches and portioned out for the perfect snack.

Chia Base
2 tablespoons chia seeds
water

In a bowl, add chia and cover with water. Let sit for 15 minutes. This activates the chia seeds, they start to absorb the water and plump up.

Coconut Chia Pudding
chia base
1/2 cup unsweetened coconut milk
1 tablespoon agave nectar
Coconut chips to garnish

Almond Chia Pudding
chia base
1/2 cup unsweetened almond milk
1 tablespoon agave nectar
Slices almonds to garnish

Combine chia base, nut milk, and agave. Stir well. Add garnish.

For garnishes, I like something crunchy. Any kind of nuts or seeds works with this recipe. Sprinkle them on top when you are ready to eat the pudding, otherwise they nuts lose their crunch.

I have tried other recipes that are just chia seeds and a nut milk. What I found is that it separates a bit because the chia pulls the water from the milk. So when I activate the seeds first, they absorb the water and then the milk combines with the chia seeds nicely, giving it that desired creaminess.

As for sweetness, I use unsweetened nut milks so I can control the sugar. I like agave nectar but coconut sugar, maple syrup, organic cane sugar, and monk fruit sweetener can work with this recipe and you can add or reduce the sweetness to your liking.



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