Chia Pudding Two Ways

 

4 SERVINGS

15 MINUTES

 

INGREDIENTS

  • 1 can unsweetened

  • coconut milk

  • 1 cup almond or other milk*

  • ½ cup chia seeds

  • 2 TBS maple syrup

  • 2 TBS cacao powder

  • 1 tsp vanilla extract

  • a pinch of salt

DIRECTIONS

  1. Scoop/pour coconut milk into Vitamix or strong blender.

  2. Add about ½ cup almond milk to fill blender to 2 cup mark.

  3. Add 1 TBS maple syrup (or to taste), 1 tsp vanilla and a pinch of salt.

  4. Blend on high for 30 sec, until liquids are blended and frothy.

  5. Pour ½ cup of milk mixture into each of 2 mason jars.

  6. Add 2 TBS chia seeds to each mason jar and stir. Set aside (you’ll stir again later).

  7. To the remaining milk mixture add:

    a.Remaining ½ cup almond milk.

    b.TBS cacao powder.

    c.1 TBS maple syrup.

    d.4 TBS chia seeds.

  8. Blend on low/medium for 60 seconds, then on high for an additional 90 sec. This will yield a very smooth texture. Add more almond milk if the mixture is too thick.

  9. Pour blended mixture into mason jars.

  10. Restir the vanilla puddings and refrigerate all for at least 15 minutes. Refrigerate and consume within 5 days.

1 serving chia pudding has 7g protein and 10g fiber.

 
Meredith Dunn