Monday, February 20

MAKE // Decadent Chia Pudding, Three Ways


Since I'm going Paleo again I was looking for some treats I could have on hand and I stumbled upon Chia Pudding and I was intrigued. I'll be honest, I've been skeptical of chia seed puddings. Honestly, they seemed a little weird to me. And how yummy could they be, right? Well, I picked up a big bag of chia seeds at the store on sale and decided that now was as good a time as ever to figure it out for myself! It took me a few tries to get my ratios right and then another try to two to find a recipe I like that was still "clean" but I think I've got three options for you that you are going to lose your mind over! I have been making and eating these every day and the cool thing is that chia seeds are actually incredible for you so this is totally a guilt-free dessert!

First though let me tell you a little bit about Chia. Chia seeds are actually a member of the mint family and they were a staple in the diets of the ancient Aztec and Mayan civilizations! The word "chia" even translates to "strength" in ancient Mayan. Chia seeds are packed with omega 3 fatty acids, fiber, antioxidants, minerals, they can be digested whole, they help you feel fuller longer, and they can even help regulate blood sugar and help you stay hydrated!  When they get wet, they form a gel which is why they can make such awesome "pudding"!
The hardest part about chia pudding (which is being overdramatic because there's honestly nothing difficult about making chia pudding, haha!) is getting your ratio right! Well, lucky you, becauase I did the hard work for you and discovered that the magic chia pudding ratio is 1 cup of liquid to 3 tablespoons of chia seeds! Armed with this knowledge you are now basically limitless! There are a million options for you! But if that overwhelms you, and you like to be told exactly what to do, here's my favorite three pudding recipes for your sweet tooth! All inspired by some of my favorite goodies...

I know right? And the crazy thing? This really tastes like brownie batter! I like to mix up my liquid in the blender first to combine all the flavors in a perfectly mixed way before adding my seeds so toss all the ingredients except seeds into the blender first then pour it into our jar, then add your seeds. Easy peasy! We're also gonna whip this one up at the end to make it more like mousse than pudding, just trust me, you'll love it! I like to use mason jars to store my pudding till it sets but you can use anything that seals well.

BROWNIE BATTER CHIA MOUSSE:
1 cup vanilla almond milk
1 heaping tsp pure cocoa powder
1 tbs vegan chocolate shakeology
1 tbs almond butter
1/8 tsp Himalayan sea salt
3 tbs chia seeds

Put everything except the chia seeds in your blender and blend till combined.
Pour into empty mason jar
Add chia seeds
(extra option: add some diced up dairy-free dark chocolate)Shake, shake, shake and put in the fridge
Shake the jar again 10 minutes later
Shake it again a half hour later
And in a few hours your pudding should look pudding-y and the seeds should be all plumped up
To make this less like pudding and more like mousse toss it back in the blender or use an immersion blender to whip it up! Enjoy cold!


Luckily maple syrup is paleo, so we get to keep that! And I don't know about you but I LOVE the flavor of maple and cinnamon and creamy vanilla all mixed together. Reminds me of pancakes and french toast! Don't skip the sea salt in this one! You want that tiny bit of bite to really make this flavor pop!

FRENCH TOAST CHIA PUDDING:
1 cup vanilla almond milk
1 tbs pure maple syrup
1 tsp cinnamon
1 tsp nutmeg
1/8 tsp Himalayan sea salt
3 tbs chia seeds

Put everything except the chia seeds in your blender and blend till combined.
Pour into empty mason jar
Add chia seeds
(extra option: drizzle a bit more maple syrup in, shhhh, I won't tell!)Shake, shake, shake and put in the fridge
Shake the jar again 10 minutes later
Shake it again a half hour later
And in a few hours your chia pudding will be ready to enjoy! You can also make this the night before and let it set overnight! Easy peasy!


I saved my favorite for last. I know, I know, most of you are like "Becka how is brownie batter NOT your favorite?!" But honestly, I'm all about creamy caramel. And this was the first chia pudding recipe that I loved and it's my standard go to when I want something sweet. It's so yummy. And while the caramel extract and diced up chocolate is not exactly paleo, it's worth the indulgence if you're on the fence. What can I say, I like to live dangerously. ;)

CREAMY CARAMEL CHIA PUDDING:
1 cup vanilla almond milk + full fat coconut milk
1 tbs pure honey
a few drops caramel extract
1 tsp nutmeg
1/8 tsp Himalayan sea salt
1 tbs diced up dairy free dark chocolate chips
3 tbs chia seeds

Fill your cup measure almost to the top with vanilla almond milk
Then open a jar of coconut milk and finish filling the cup.
Put everything except the chia seeds in your blender and blend till combined.
Pour into empty mason jar
Add chia seeds
(extra option: drizzle a bit of goats milk caramel on top, totally not paleo, totally still worth it)
Shake, shake, shake and put in the fridge
Shake the jar again 10 minutes later
Shake it again a half hour later
And in a few hours your chia pudding will be ready to enjoy! You can also make this the night before and let it set overnight! Easy peasy!

Let me know how you like it when you try it! And head to my Facebook page to share your favorite variations too!



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