Chocolate Coconut Chia Pudding

Did you know that I am not a huge fan of chocolate? I know, "how dare her" is what you're thinking right now. Well, when given the choice, 99% of the time I will choose something salty over something chocolatey and sweet. That's 99% of the time. This recipe for chocolate coconut chia seed pudding is that 1% exception.

Chia seeds come from a flowering desert plant native to Mexico. They have been around for 1000s of years and history suggests they were a very important crop for the Mayans and Aztecs. "Chia" means strength, and folklore has it that Aztec and Mayan soldiers used these tiny seeds as a stamina and energy booster. Chia was largely unheard of in North America until a researcher began studying it as an alternative crop for farmers in South America countries about 30 years ago. And yes, these are the same seeds used to grow the grass-like "fur" on those clay figurines we all know as Chia Pets.

Lately, chia seeds have become pretty popular in the health food department. In their whole, unprocessed form, they are a concentrated food containing healthy omega-3 fatty acids, carbohydrates, protein, finer, antioxidants and calcium. People such as Dr Oz are huge advocates of chia's positive health benefits, including boosting energy, stabilizing blood sugar, aiding digestion and lowering cholesterol. 

Chia seeds can be added to anything - salad, yogurt, granola, etc. and make the perfect vegan, gluten-free and paleo snack or breakfast. But, what I find most interesting about this super seed is that when you add liquid, the mixture takes on a pudding-y form. 

This first time I saw chia seed pudding, I was a little turned off. But, the first time I tried chia seed pudding, my palate was pleasantly surprised. And after trying this recipe, hopefully yours will be too. 

Chocolate Coconut Chia Seed Pudding
1 serving

What you need:
2 tbsp chia seeds
1/2 c. almond milk (chocolate or vanilla)
2 tbsp. unsweetened shredded coconut
1 1/2 tbsp. honey or maple syrup (optional)

What to do:

Combine seeds, milk and coconut in mason jar. Seal the jar and give it a good shake. Put jar in the fridge and allow to sit for half an hour. After the first half hour, give the jar a shake so that the mixture does not clump. Place back in fridge until at pudding consistency. When ready to eat, top with fruit, or keep plain, and enjoy! 

Some notes: 

If you don't find the above mixture sweet enough, you can add 1 1/2 tbsp of maple syrup or honey. You can also use sweetened shredded coconut. If you're not a fan of chocolate, try vanilla almond milk. It is just a delicious and nutritious, however, I prefer the chocolate.

Is this a recipe you would try? Do you have any variations?

SHARE:

diy, food