There is something about chia seed pudding that I love. Not only is it super healthy, but it has a jelly outer texture with a center crunch that I can’t get enough of! This pudding is a great addition to your breakfast or as mid-day snack. It has 8x the amount of Omega-3 than salmon does, 6x more calcium than milk, 3x more iron than spinach, 15x more magnesium than broccoli, 2x more fiber than bran flakes, 6x more protein than kidney beans, and 4x more phosphorus than whole milk. Talk about a super seed!
1 1/2 cups unsweetened cashew milk*
4 tablespoons pure maple syrup, more or less to your liking
3 tablespoons unsweetened cocoa powder
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of sea salt
1/2 cup chia seeds
Garnish: fruits & nuts to your liking
A note on nut milk:
It’s not always easy to find a ‘clean’ nut milk. If you’re able to find unsweetened nut milk at your grocery store that contains just nuts, filtered water and maybe a dash of salt- that would be a great option! Otherwise, be diligent with reading labels and pick the one with the least amount of additives and binding agents.
Simple Mindful Living approved nut milks:
- MALK unsweetened plant milks
- Elmhurst 1925 unsweetened plant milks
- So Delicious organic unsweetened almond and cashew milk – simply 6 ingredients (I only recommend this product from them)
In a large bowl combine the milk, maple, cocoa powder, vanilla, cinnamon and salt – whisk until completely smooth. Add in the chia seeds, whisk to fully incorporate.
Cover and place in the fridge for a minimum of four hours, ideally overnight.
Remove from fridge, stir to incorporate any natural separation. Spoon into ramekins and garnish with berries before serving.