Foodie Friday: Chocolate Chia Pudding with Toasted Almonds.

Happy Friday!! So sorry for the delay in posting, I woke up with the sniffles and have been a bit slow today! A few weeks ago, my husband came across a healthy make-ahead oatmeal and chia seed breakfast option that he was eager to try. I agreed to attempt it…easy AND healthy breakfast?! A win, win for us both! :) This was the first time I had worked with Chia seeds and was excited to find other uses for the little “super food”! Since it is no secret I have a wicked sweet tooth, recipes for puddings kept calling my name. At first I was hesitant, because I don’t like my desserts to taste, how should I say, too healthy?! Haha! Nevertheless, I found a version that looked tasty, attempted it this morning, and after enjoying it with my lunch, think it is a winner! Plus, because the chia seeds naturally provide the thickening, it took all of 5 (active) minutes to make…woohoo! The chocolate and almond combination was rich and delicious, though I can’t wait to attempt a lighter, vanilla version as well!

Mmmmm! Enjoy!

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This is what my local store (Trader Joe’s) had in stock for Chia seeds ($4.99 for 5.3 oz.). I have heard, however, that you can buy them in bulk at Costco, Amazon, etc. for much less $$! Also, a little goes a long way with these guys!

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Chocolate Chia Seed Pudding with Toasted Almonds

(Serves 4)

Ingredients:

4 Tbsp., chia seeds

1 cup, coconut milk

2 Tbsp., cocoa powder

Pinch of salt

Dash of cinnamon

3 Tablespoons of Maple Syrup (or add to taste)

Milk, to add if pudding becomes too thick

Directions:

In a bowl, combine the seeds, coconut milk, cocoa, salt and cinnamon. Whisk together and refrigerate for a minimum of one hour. After the first 30 minutes, take out and whisk again so the pudding stay free of clumps. (This is when I added the additional milk, a tablespoon at a time, until it reached the desired consistency.) Once you are ready to eat, stir in the maple syrup. Spoon into individual dessert cups and top with desired toppings. I had roasted almonds that I gave a rough chop and sprinkled over the top. I also thought that fresh strawberries or raspberries would be delish as well!

Recipe adapted from : A Beautiful Mess

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