Choclate Chia Seed Pudding

IMG_1652“Wait, is that Paleo?” If you’re a non-grainer, chances are you ask yourself or get asked this question in both friendly and super snarky ways all of the time! When I started eating Paleo, that question was my question. My sister was my “is the Paleo” resource until on my one hundredth question I asked if Gatorade is Paleo and I could feel her eyes roll via tet message. No, no it is not. I was also rather dogmatic as a Paleo novice (minus honey – I ate that shit by the spoonful!) If something wasn’t strictly Paleo, then I didn’t think I should put it in my mouth – or really that anybody else should be putting it in theirs either. As I’ve come to know my body better, what things it likes to consume and what things it tells me to go f*ck myself upon consumption, I’ve loosened up a tiny bit. Dogmatism can be dangerous because it breeds guilt. If you’re not eating exactly what you think you should be eating, then you’ve failed. That’s just not a happy way to exist within your own body or around food. Know what you put in your body and know how your body reacts to that food. Keep it simple: whole foods. Nothing crazy complicated about that. Experiment with foods you aren’t familiar with and see how you respond. But sometimes, take a deep breathe, and just have a cookie…

Where i’m going with this whole, let’s take a big old Paleo breath convo is that for the longest time I refused to eat chia seeds because I remember reading somewhere that they weren’t Paleo (I believe that they can sometimes / to some people be a gut irritant.)  I started a nutrition certification a couple months ago and they keep coming up in lectures – mostly from Vegan and Raw Foodists – those peeps love them some chia seeds! Here’s the “chia seeds are a freaking super food perspective:” they are high in Omega-3 fatty acids (ALA,) are high in fiber, are a complete plant protein, are a source of calcium and other minerals, and can have a cooling effect on the body. Here’s the Mark Sisson less excited version: they do have some Omega-3s, but aren’t the best source or totally accessible by our body, they are a seed, so technically Paleo, but probably won’t be life changing (unless you eat them in this pudding – then life = changed forever!) and you probably shouldn’t eat them everyday. Two different perspectives. Here’s what I say: try them out, and see how you feel. Draw out the raw foodist in you and enjoy experimenting a little bit. And sometimes you just want some deliciously creamy chocolate pudding that doesn’t make you very unfortunate to be around for the next 6 hours…

Also this pudding is officially the bomb diggity and takes about 60 sec of actual work time to prepare.

Ingredients: (makes 1 serving)

  • 2 tbs chia seeds
  • 1/4 c. coconut milk *
  • 1/4 c. H2O *
  • 1-2 tbs raw cacao pwder or unsweetened cocoa powder
  • 1-2 tsp honey (optional)
  • * you can also use all coconut milk for you liquid to make it extra creamy!

How it’s Done:
Put your chia seeds, coconut milk, and water into a small bowl and mix thoroughly. Make sure none of the chia seeds are hanging out on the sides of the bowl because then they won’t get all hydrated and crazy-like.

Walk away.

Come back 10 – 15 minutes later. Surprise! Chia seed transformation. You can shorten or lengthen your soaking time depending on how thick you would like your pudding.

Add your cacao powder and honey to the chia mixture and aggressively stir.

Done and done.

Throw some fruit, coconut flakes, cacao nibs, more coconut milk or whatever makes you happy on top and enjoy!

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12 thoughts on “Choclate Chia Seed Pudding

  1. Girl, thank you! I just discovered your blog hunting for chia seed pudding recipes today and I love this! It was delish– and you definitely have a new regular reader! :)

    • Oh yay! So glad to hear it Mary. I love this one too – I had it like 5 nights in a row, and then realized that I might have a chocolate chia pudding problem… :)

  2. A little after the fact, but I wanted to say thanks for this recipe–yum! The first time I made it, we put raspberries on top; the second time we made it, I just went ahead and put the raspberries (pureed) into the pudding. Either way, delicious. Thanks again!

  3. Oh, I almost forgot to mention: the first time I made this, I put it in the freezer for a bit to make it cool before serving. The second time, I just went ahead and froze it, then cut out blocks to eat gradually. It made a really nice raspberry fudge pop.

  4. I’ve been going back and forth on the chia debate, too… but decided to live a little! I make a version of this pudding, but I blend it before eating to eliminate the lumps! Yum! Rock on with the chia love, girl!

    • Love it Melinda. And for serious, a lady’s gotta live! I’ll have to try blending it. That’s a great idea if the whole chia seed – sort of chew / sort of swallow whole – experience isn’t really your thing. Curious little guys, those chia seeds…

    • Meghan, you can totally make it with almond milk. It may change the consistency and flavor a bit – I’m thinking that it will be a little more watery and a little less thick & creamy, but that doesn’t mean it won’t still be yummy! Let me know what you think of the almond milk variety!

      • I used almond milk in place of the coconut milk and the water (and cut the 1/4c recommended for water in half). I also let it sit longer. It turned out yummy!!! Coconut milk upsets my stomach, so I’m glad this worked!! So delicious!

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