Have you tried chia pudding? It’s delicious, full of healthy Omega 3 fatty acids, and it’s easy to make. You can make chia pudding raw and vegan without difficulty, and it’s got a benefit that most desserts lack: Eating chia pudding can actually slow down digestion and help you feel full, which makes it a great way to start your day. Yes, pudding for breakfast might actually be a good thing! A small bowl of chocolate raspberry chia pudding eaten at the right time can help you avoid giving in to cravings and overeating…for me, that’s late afternoon. The only thing more satisfying than rich, dark chocolate pudding full of sweet red raspberries is enjoying that pudding knowing that you’re getting protein, fiber and calcium instead of empty carbs and a sugar rush.
Chia pudding has a texture very similar to tapioca pudding, and is so easy to make! You don’t need eggs, starch or flour to thicken it…chia seeds naturally swell and cause liquid to thicken, so all you need for the base of chia pudding are chia seeds and milk. You can use coconut milk or dairy milk, both will make a delicious and creamy pudding. On the stovetop, it cooks up in five minutes! Or, make it raw by letting the pudding sit in the fridge for several hours (or overnight). As far as convenience goes, it’s far easier to make a batch of healthy chia pudding than it is to make a box of store bought instant pudding!
All you need is milk, chia seed, raspberries and a bar of good quality, organic fair trade dark chocolate. You can also make it with cocoa powder and maple syrup, depending on what you have on hand! It couldn’t be more simple: Just stir together the seeds and milk over medium heat, until the mixture starts to thicken. Then, add an ounce of chopped dark chocolate and stir until it’s dissolved! Add the raspberries, and you’re ready to serve it. Less than ten minutes, start to finish! Or, mix together the milk and chia with some cocoa powder and syrup or honey, then stir in the berries and pop it in the fridge overnight. No heating needed…which is perfect for protecting the nutrients in raw milk. You’ll be hooked when you try this! My kids are already asking me to make it again, they love the tapioca texture and the combination of dark, smooth chocolate and flavorful ripe raspberries. Delicious!
- 2 cups milk (dairy, coconut, or almond all work well)
- 1/3 cup chia seeds
- 1 ounce chopped dark chocolate (or, 3 Tbs. maple syrup or honey and 2 Tbs. cocoa powder)
- 1 cup raspberries, fresh or frozen
- In a saucepan, combine the milk and chia seeds. Over medium heat, stir until the pudding begins to thicken.
- Add the chopped chocolate and continue to stir until the chocolate has melted and the pudding is thick.
- Add the raspberries and stir well to combine. Serve warm, or chill if you'd like.
- To make the pudding raw, just combine the milk and chia seeds. Instead of chopped dark chocolate, stir in the cocoa powder and honey or syrup. Add the berries, and let the pudding sit in the fridge several hours or overnight.