A long-time friend came over for dinner and brought dessert. She dug into her bag and withdraw a Mason jar filled with brown, gelatinous, wriggly matter. ‘Lordie,’ I thought, ‘this is going to be very interesting.’ Well, shut my mouth. I asked for seconds. Really.
Served with fresh-from-the-farmer’s market strawberries bursting with sugary juices, blended with chocolate, spice and texture like baby tapioca, I needed to try it one more time. Here’s the recipe. Be curious. Then let me know how you responded. Send me your recipes, too, for my cookbook in progress!
Mexican Chocolate Chia Seed Pudding
Fiber- and protein-rich chia seeds are perfect as a base for creamy dairy-free pudding dessert of snack. Measure, shake and chill. That’s it.
- ½ cup chia seeds
- 2 cups unsweetened soy, almond or rice milk
- ½ cup unsweetened raw cacao or cocoa powder
- 1 tablespoon maple syrup plus 20 drops organic stevia (I use a bit more maple syrup to satisfy my sweet tooth)
- 1 teaspoon ground cinnamon
- Pinch of cayenne
- 2 teaspoons vanilla extract
Optional: Pinch of ground cardamom and 1/8 cup dried coconut
Combine all ingredients in a 1-quart Mason jar or medium bowl. Shake or stir well. Cover and refrigerate overnight or at least 8 hours.
The texture of this pudding is cool but if you’d rather have a smoother texture, use a blender until completely smooth.
Note: The ingredients in this recipe are all variable. If the pudding is too thick, add more liquid, and if too thin, add more chia seeds. Sweetness is variable – add more or less to taste. Chocolate flavor – same thing, make this once, then add or subtract the amount of cacao or cocoa powder you use. This is my afternoon snack, sometimes breakfast, sometimes night time before bed.
Nutritional Analysis (per serving): 156 calories, 8.5 g protein, 8 g fat, 15 g carbohydrate, 10 g fiber (based on 6 1-cup servings from one Mason jar).