Are you a chia fan? I’ll admit it is a bit of an acquired taste (I personally love it) but it’s one of those foods that is so good for you that you may want to force yourself to start eating it. Chia has been super popular for the last few years due to its health benefits. Dating back to the days of the Aztec, chia is gluten free, packed with fibre and very low in calories, perfect for those trying to be good. Plus it’s great for vegetarians and vegans as it is packed with omega 3 and calcium. Winner! You can do so much with chia, like adding it to your water bottle (the seeds absorb water and keep you fuller for longer), popping it in a smoothie or incorporating it into pretty much any recipe. And that is what I wanted to share today, a quick and easy chia recipe suitable for all kinds of foodies!
If you follow my Facebook page you may have seen me share a healthy chia recipe courtesy of Minimalist Baker. The recipe was for Overnight Chocolate Chia and because it looked pretty simple (and I’ve become addicted to chia since I started eating smarter at the beginning of the year), I was inspired to get in the kitchen and create my own version of the dish. Majority of my kitchen time is recipe-less. I don’t like to play by the rules and love adding a little bit of this and a little bit of that until I get it right. After reading the Minimalist Baker‘s recipe I had to mix it up a little and create my own version to share with you guys. Bon appetite!
Choc Cherry Chia Pudding
6 tablespoons black chia seeds
2 cups unsweetened almond milk
1 tbsp cocoa powder (or cacao if you prefer)
1 tablespoon honey
1 teaspoon of vanilla extract
1 cup frozen cherries
desiccated coconut to serve
strawberries to serve
1. Combine chia, almond milk, cocoa, honey and vanilla in a large bowl and mix together well, making sure all of the chia seeds are covered.
2. Divide into two containers or bowls. Make sure none of the chia is stuck to the sides of the container.
3. Drop cherries on top of the mix and stir through evenly.
4. Refrigerate over night or at least four to five hours.
4. Enjoy chilled, adding strawberries and coconut to serve (more cherries if you prefer).
Note: Make sure the chia is completely covered, you want it to soak up as much liquid as it will. If it feels like there is a lot of milk you can always add some more chia. If you don’t like almond milk you can always substitute soy milk. I’m sure regular milk would do the trick too but I’ve personally never tried it.
I love adding fruit to my chia for a little bit of texture. Strawberries, chopped up dried figs and banana are my favourite additions. If you’re a nut fan some almonds would also suit the flavour of this pudding. The coconut pays homage to my love for Cherry Ripe. Think of this pudding as a healthier version of the chocolate bar. If you like a smoother pudding you can blend the mix before refrigeration (like Minimalist Baker suggested) but I love the almost gelatinous consistency of the pudding. It’s so filling and good for you, plus it’s a nice change from your usual toast or cereal. It does keep in the fridge for a few days so add it to your meal prep Sunday’s. If you try the recipe please let me know, or if you have a chia recipe I need to attempt pop a link in the comment box! Enjoy.
What do you eat for breakfast? Are you a chia fan?