Posted on by Franne Golde

My friend, Esther, who is one of those people who knows the latest and best of everything, came to visit recently and lucky for me, she left behind a cup of Chia Seed pudding, from Verve Coffee Roasters in Los Angeles, in my refrigerator. At first, I wasn’t sure what it was, but then I recognized those familiar black seeds. It was covered with fresh blueberries, raspberries, granola, almonds, coconut and some cinnamon and edible flowers. I excitedly dug my spoon in and got the perfect bite, with all the toppings. The flavor, creamy texture, and crunch exploded in my mouth and was absolutely amazing! I sat down and enjoyed every last drop.
Thank you Dear Esther! 

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I wanted to make a batch myself so I did a little investigation and here’s what I found: 

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Chia seeds are packed with fiber, omegas, potassium, magnesium, protein and calcium. This superfood is great for boosting energy, improving endurance, and even helps regulate digestion and did I mention, it's DELICIOUS!

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One ounce (about 2 tablespoons) contains 139 calories, 4 grams of protein, 9 grams fat, 12 grams carbohydrates and 11 grams of fiber, plus vitamins and minerals.

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The liquid is up to you. I used low-fat almond milk, but you can use cashew or coconut milk. They give the chia pudding a creamy consistency that’s really nice. And it’s a great option for people who follow the paleo or keto diet.

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Chia seeds have no flavor so the pudding will taste like whatever liquid and mix-ins you’re using. If you want the pudding to have a bit of sweetness you can add sweet spices like cinnamon and cardamom, vanilla extract and your sweetener of choice. Honey is a great option and if you need a sugar-free option, just skip the sweeteners all together. For a chocolate version, add some cacao powder to the mix!

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In terms of timing, the chia seeds start to absorb the liquid pretty quickly, but you do need to give the pudding a bit of time to build the gel-like consistency. I added the milk, gave it a good stir, let it sit for 10 minutes, gave it another stir to make sure the chia seeds weren’t clumping and then let it sit in the fridge overnight.
I couldn’t wait for breakfast!

Makes 2 cups

INGREDIENTS

  • 6 Tablespoons chia seeds
  • 2 cups unsweetened coconut, almond or cashew milk
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon maple syrup, honey or sweetener of choice (optional)
  • whatever you like - blueberries, raspberries, kiwi, blackberries, nuts, granola and/or strawberries, for topping

 

INSTRUCTIONS

  1. In a bowl or mason jar, mix together chia seeds, milk, sweetener and vanilla. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything. I love using the mini mason jar!
  2. Once the chia pudding mixture is well combined, let it sit for 5 - 10 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to set.
  3. I like leaving the pudding in the fridge overnight. When ready to serve, divide the mixture between two bowls, top the pudding with whatever you like and enjoy or save a portion for another day.

One things for sure, there are endless, fun recipe variations!