Four words: Chocolate Chia Seed Pudding
I generally don’t like “healthy” desserts. They always taste like sub-par versions of the real thing, and if you’re good about treating yourself in moderation, what’s the big deal if you have a little sugar every once in a while?! However, I think I have discovered an exception to my rule. Introducing, CHOCOLATE CHIA SEED PUDDING from Minneapolisrunning.com! You guys, this recipe is e v e r y t h i n g. Not only does it taste as good as real-deal chocolate pudding, it’s really easy to make. 3 steps: toss it all in a mason jar, shake it up, and refrigerate.
After a few minutes, you’ll see that the chia seeds start making their transformation into little jelly bubbles, very similar to tapioca. I absolutely love this texture and I can see how it’ll turn into a guilt-free boba replacement (it’s also omega-3 rich and fiber packed!). When served cold and topped with raspberries and shaved coconut, this is just as good (dare I say better?) than frozen yogurt! I’m sure you could experiment with flavors as the chia seeds seem pretty flavorless but, why mess with something so delicious?!
Here’s What You Need:
- 2 1/2 cups non-dairy milk **we used coconut milk and it was hands down amazing!
- 3 tablespoons raw cacao powder
- 3 tablespoons agave nectar **we used 2.5 tbs of honey
- 2 teaspoons maca powder
- 1 teaspoon vanilla extract
- 1 generous pinch sea salt
- 1/2 cup chia seeds
- In a 32 ounce Mason jar, combine milk, cacao powder, agave nectar, maca powder, vanilla extract, and salt. Cover with lid and shake until cacao powder is dissolved.
- Add chia seeds. Replace lid immediately and shake again until the seeds are evenly distributed in the chocolate milk.
- Refrigerate for at least four hours, periodically shaking the mixture to keep seeds distributed.