recipe: chia seed pudding

Chia seeds? Ch-Ch-Ch-Chia? Yes, you can eat them. If soaked in liquid for at least an hour, they transform into a substance that is very similar to tapioca pudding, a favorite dessert of mine that is difficult to make vegan. This is creamy, filling, and extremely satisfying when pudding cravings strike fiercely. Eat it on its own, or layer with fruit and granola for a dreamy parfait.

Chia Pudding

4 Tbsp. Chia seeds
1 C. Coconut milk
2 Tbsp. Agave syrup
1 Tsp. Vanilla extract (or 1/2 vanilla pod, seeds scraped out)
1 Tsp. cinnamon (optional)

In a 16oz mason jar, thoroughly combine all ingredients, stirring with a spoon, then shaking vigorously. Don’t forget to put the lid on! Refrigerate at least one hour. It is normal for the ingredients to start to separate in the fridge, especially if you make larger batches of Chia Pudding. Simply stir with a spoon, and it is perfect again.

To make chocolate chia pudding, substitute the cinnamon and agave for 2 Tbsp organic chocolate syrup. I love Holykakow, which is an organic Portland brand. For a lower fat pudding, you can use store bought or homemade almond milk instead of coconut milk.

Chia seeds are a nutritional powerhouse, with 4 grams of fiber per tablespoon (flax seed only has 2), nearly twice the amount of antioxidants as blueberries, and 2.4g (150%) of your daily Omega-3 intake! If I could exist off of one food, it would probably be chia pudding.