*Blender Chia Pudding
This chia pudding is so velvety and rich on its own or even serves well as a great topper over smoothie bowls! I think you can modify the flavor to suit anything you fancy. With this recipe, I cut it in half and made half vanilla and the other half chocolate. I would like to experiment with a ginger cinnamon flavor combination next time and possibly something fruity for the summer by adding some mango puree to the mix.
Yield: 2 cups of chia pudding
You will need:
-2 cups milk (I used a combination of 1 cup of full fat coconut milk and 1 cup plain almond milk)
-1 1/2-2 tablespoons maple syrup (any sweetener of choice)
-pinch of salt
-1/2 cup chia seeds
-flavour additions: vanilla-vanilla bean from 1 pod, chocolate-2 tablespoons cocoa/carob powder, cinnamon ginger, fruity flavors (berries or mango... or both!), caramel (could use soft dates for this), peanut butter (add 2 tablespoons to the mix)
Directions:
1. Place all the ingredients together in a blender and pulse 3-4 times
2. Wait 2 minutes and then pulse another 3-4 times (repeat this step 3 times to help it thicken and for the chia seeds to become uniform throughout the pudding)
3. Place the mixture in jars of choice and allow the pudding to cool for about 4 hours (or overnight) to help thicken and set.
*I split this recipe in half and with one half I added the vanilla bean from 1 vanilla pod for a vanilla flavor before pulsing. With the other half of the pudding mix, I added 1 tablespoon raw carob powder for a chocolatey pudding before pulsing.
You will need:
-2 cups milk (I used a combination of 1 cup of full fat coconut milk and 1 cup plain almond milk)
-1 1/2-2 tablespoons maple syrup (any sweetener of choice)
-pinch of salt
-1/2 cup chia seeds
-flavour additions: vanilla-vanilla bean from 1 pod, chocolate-2 tablespoons cocoa/carob powder, cinnamon ginger, fruity flavors (berries or mango... or both!), caramel (could use soft dates for this), peanut butter (add 2 tablespoons to the mix)
Directions:
1. Place all the ingredients together in a blender and pulse 3-4 times
2. Wait 2 minutes and then pulse another 3-4 times (repeat this step 3 times to help it thicken and for the chia seeds to become uniform throughout the pudding)
3. Place the mixture in jars of choice and allow the pudding to cool for about 4 hours (or overnight) to help thicken and set.
*I split this recipe in half and with one half I added the vanilla bean from 1 vanilla pod for a vanilla flavor before pulsing. With the other half of the pudding mix, I added 1 tablespoon raw carob powder for a chocolatey pudding before pulsing.
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