Chia Pudding

Ch-ch-ch-chia.

Yep, those funny little things are actually quite tasty.  A few years ago I got into the chia seeds and enjoyed chia frescas and puddings but then my interest seemed to fade.  I’m terrible with remembering favorite recipes because I also tend to just google as I cook.  So when I decided to get back into the chia craze I found this recipe and remembered to bookmark it this time.

Now, I don’t quite follow the recipe to a T and I have basically just used it as a base to play with different flavors and combos.  It makes a pretty big batch so I can easily split this one base into 4 different flavors.  The convenience of mason jars is big for these flavor splits.  I can simply divide the chia seeds among the jars, and either add the flavorings to the jar or have a reserve to use if I’m blending the flavor in the blender.  I will keep the puddings in the fridge and grab during the week or scope out as needed to add to other recipes, such as the dragon fruit/tapioca dessert or the ricotta milkshake.  Easy enough to pack for work and versatile enough to not tire of.

Some flavors I’ve done:

• Plain ol’ vanilla
• Peanut Butter - add 2 heaping scoops (for full amount less for a split) of PB powder
• Pitaya - Blend in with blender
• Acai - use frozen smoothie packs and blend in blender like above

So if you didn’t click on the link above, here is Wellness Mama’s recipe with my comments/changes in the fun color:
Ingredients

• 2 cups coconut milk (homemade or natural) - I will use a can of coconut milk which happens to be a little less than the 2 cups and add Almond milk to make up the difference
• ½ cup Chia Seeds
• ½ teaspoon vanilla extract - Sometimes, okay most of the time, I just add a splash and don’t bother measuring
• ¼ cup (or less) maple syrup (or sub any sweetener) - I have not tried the maple syrup but have mostly used agave syrup and have been working on stevia but the measurement is hard to master
• Optional: ¼ teaspoon cinnamon powder - Despite my love of cinnamon, I don’t think I’ve tried this yet

Instructions

1. For Blended/Smooth Version: Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth. - I don’t do it this way - I like the chia seeds all gelly and bubbly, however, for recipes like my ricotta milkshake I will blend but that is after the pudding is made and has set in the fridge for hours.
2. For Whole Chia Seed Version: Blend all ingredients except chia seeds in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds. - Tip if using a mason jar just pop the lid on and shake it up really good instead of whisking.
3. Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel. I prefer to make this at night to have ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert at night. - As I stated above, I will leave mine in the fridge all week and eat throughout the week, sometimes it helps to add more almond milk and shake the jar if it has been in the fridge for longer.

Let me know what flavors you ​enjoy!