Every vegan cook needs a chia pudding recipe. Chia is so versatile and loaded with nutrients: it’s packed with protein, Omega-3 fatty acids, and is a rich source of calcium. It becomes gelatinous when mixed with liquid, so it makes a good egg replacer in baked goods. The naturally gelatinous quality of the seeds is what gives this chocolate chia pudding its texture.
Though I love this stuff, I’ll admit that chia pudding isn’t for everyone. Some people just don’t like the texture of pudding no matter what the source. Others don’t like the texture of chia prepared this way. About 75% of the guests at Lake Villa Guatemala who’ve tried this pudding love it.
This amazingly healthy and easy dessert takes only minutes to make, but it’s best to let it sit several hours or overnight for the seeds to completely absorb the liquid.
This pudding uses two of my favorite flavors: chocolate and almond. Top the pudding with chopped, toasted almonds (as shown) or with fresh berries. For a Mayan spiced version, use 1/2 tsp vanilla instead of the almond extract, and add 1/2 tsp of cinnamon, 1/4 tsp of cardamom, and a pinch of cayenne pepper!
- 1 1/4 cup coconut or almond milk
- 1/4 cup chia seeds
- 1 1/2 tablespoons raw cacao powder
- 2 tablespoon sweetener (such as maple syrup, agave, rice syrup, or molasses)
- 1/4 tsp almond extract
- In a bowl, whisk together all ingredients until all lumps are gone.
- Cover and refrigerate several hours until the pudding is set, stirring once or twice as it chills.
- Serve in chilled glasses.
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