Introducing the latest trend in our kitchen: chia seed pudding. It has proven to be the perfect everything. It can be made as a sensible dessert, a middle of the day snack, and even a light breakfast. So far we have tried two versions: Mexican chocolate and berry vanilla. Before you stands the winner of our taste contest.
Disclaimer: don't discredit the Mexican chocolate version! As the hubs loves chocolate pie, I assumed that he would love any chocolate pudding. It became apparent that neither of our fans of adding spices to our chocolate. The pinch of cayenne was pleasant but threw off the dessert vibe. I would love to make this again, sans the pepper, and topped with cherries. If you're a fan of Mexican hot chocolate- give the original recipe a go! Plus, it's fun because of the mousse-like texture.
This vanilla based chia seed pudding is made with vanilla flavored almond milk and low-fat Greek yogurt. Since I only buy unsweetened almond milk, I tried to compensate by adding a splash more of vanilla extract. I'd imagine vanilla bean would be absolutely yummy!
Simply mix the wet ingredients with the chia seeds and a little maple syrup, pop it in the fridge over night, and enjoy the next day! Why the wait? The chias need time to expand. When wet, the seed can expand nine times its original size. Hence, they're great for conscious eaters because they're filling as well as full of nutrients. Even Autumn wants in on that action!
What really makes any chia seed pudding shine is the toppings. Berries are a must! They're naturally sweet and make everything better. Use toasted almonds, shredded coconut, or dark chocolate shavings. The possibilities are endless-ish! You can blend berries in soy milk as a base liquid or supplement with coconut milk. I'm excited to try them all, particularly this recipe that uses bananas and peanut butter. This is only the beginning of an obsession.
If you're looking for a light and tasty snack, try chia seed pudding! For the Berry Vanilla recipe, check out the Food Network!