Tonight I tried this simple dessert using chia seeds and almond milk. That’s it. I had it once before at a vegan colleague’s home for dinner, but at the time didn’t realize how easy it was to make.
Chia seeds in my previous experiences have been slimy and not appealing in texture to me. I’ve since learned that is because they need to absorb more moisture for best results. Hence a pudding.
I found these white chia seeds tonight, and the back of the package even had a recipe for a chocolate recipe version.
You can use any milk really. This recipe called for chocolate soy, but I prefer almond milk and had a craving for vanilla, so I bought vanilla flavoured almond milk.
3 tablespoons of chia seeds
1 cup of milk
Combine in a dish and let it sit for 40 minutes in the fridge. This is what it looked like as soon as I mixed them together.
I bet you’re drooling now, ha! Doesn’t look that appetizing, yet.
Here’s what it looked like after 40 minutes in the fridge, and I added a goji berry garnish.
It tastes light and smooth like tapioca pudding in texture, and it’s sweet, but not too sweet (just the sweetness of the milk). I know it’s super healthy because chia seeds are very good for you, full of omega-3, antioxidants, and protein.
When my colleague had made it, she opted for a purely natural raw version and used unsweetened milk, and added agave to sweeten to taste instead. She also added cacao powder to make a chocolate variation. Garnished similarly with goji berries and a little more agave, it was delicious.
The recipe above serves two, so I am saving the rest for tomorrow, it will keep in the fridge for a few days too.
Now that I’m stocked with chia seeds, I plan to test a few other variations of this. Maybe with maple, or peanut butter and apple….? The combinations are endless!