Chocolate And Coconut Chia Pudding

 

Chocolate And Coconut Chia Pudding

chia pudding dun

Chia seed pudding is one of my favorite things to have for breakfast. It’s especially good before you work out because it gives you a great energy boost. “Chia” is an ancient seed that got it’s name from the Mayan word for “strength”. Usually, when I intend this to be for breakfast, I make a vanilla and banana version. This time I was in a chocolate mood, so this is what I ended up with. It tastes great and can double as a dessert. It’s not too sweet, but because of the chocolate, it really is dessert-y; it is reminiscent of chocolate rice pudding.

Chia pudding is one of the easiest things you can make. You stir the ingredients together in a bowl and you put it in the refrigerator overnight. When you wake up in the morning, it’s pudding.

Pour almond milk into a blender. This is pre-made almond milk. This week I am going to make my own almond milk and I’ll post the pics.
almond milk blender

Add raw cacao to the almond milk…
cacao1

And dried dates…
dried dates

And vanilla…
vanilla bottle

Whiz this up and pour it into a bowl. Stir in chia seeds. Chia seeds provide about 11 grams of fiber per ounce and they expand to about 12 times their own weight when liquid is added. For these reasons, it is great for both weight loss and digestion.
chia 1:4cup

The mixture will look like this…
chia pudding early

Cover the bowl and put it in the fridge overnight. In the morning, it will look like this…
chia pudding thickened

Stir it up. Now add dried, unsweetened coconut…
shred coconut bag

I topped mine with extra coconut and carob chips…
coconut and carob

If you serve it for breakfast, you can eat it right out of the bowl. For dessert, just spoon it into pretty glasses…
chia pudding dun1

Chocolate And Coconut Chia Pudding
(serves 2)

1 cup plus 2 Tbs almond milk
2 Tbs raw cacao
1/2 tsp vanilla extract
4 dried, pitted dates (or substitute a little agave nectar)
1/4 cup chia seeds
2 Tbs dried, unsweetened coconut
carob chips (optional)

In a high-speed blender, combine almond milk, cacao, vanilla, and dates until mixture is smooth.  If you don’t have a high-speed blender, omit the dates and replace them with a squirt of agave nectar for sweetness.

Pour this mixture into a glass bowl. Stir in chia seeds. Cover and refrigerate overnight.

In the morning, stir mixture. Add coconut and stir again. Divide among 2 bowls and top with additional coconut and carob chips.

This entry was posted in breakfastdessert on March 22, 2013. Edit

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