September 25, 2014
Chocolate Chia Pudding Recipe
Chocolate Chia Pudding has become a popular recipe among health food junkies, raw foodies, and dieters recently, and for a very good reason. If you have heard about it and have been skeptical to try, don’t waste another minute. It has minimal ingredient and takes two minutes to whip up. There’s nothing to lose (except that you might find you have become addicted).
This has been gracing our refrigerator at least once a week since I first tried it. Low-guilt chocolate pudding that I know gives me extra fiber? Yes. Plus, it’s a good budget item to make organically. It has all kinds of wins.
More...
Chocolate Chia Pudding Recipe
Ingredients
- 2 Tbsp Cocoa Powder
- ¼ cup Chia seeds (plus an extra spoon if you really like it thick, as I do)
- 1 cup milk (organic, skim, soy, almond – whatever you use for your needs)
- 1 Tbsp honey or Agave
Directions
- Whisk together milk, honey, and cocoa powder until incorporated.
- Stir in the chia seeds.
- Store in the refrigerator. It won’t be very well incorporated at this point.
- After a half hour or so (at least) give it another stir, as well as one more time a few hours later.
- It’s best to let it sit in the fridge all day (if you made it in the morning) or overnight to let it get thick and gelatinous.
Other Variations:
This recipe can be customized to your desire and taste.
- Omit the cocoa and add vanilla extract for vanilla instead.
- Add some shredded coconut, mix in a dash of mint extract, top with berries ... completely adjustable for your palate!
Jen has expertise in the fields of management, health, food, exercise, and travel. In her own words:
During my Dietetic studies I really developed a love for family and community nutrition after doing many projects in my local communities: from Governor Huckabee’s school BMI initiative to organizing community health fairs, volunteering with WIC, and running a nutrition education course for elementary students. From there I let my love for food guide me; the desire to help others find a happy balance with delicious food that not only pleases the palette, but our bodies. I worked mainly with one of the country’s largest weight-loss/healthy living camps for teenagers, returning each summer to manage the food program in different locations as well as teach nutrition and culinary courses to teenagers. In between I’ve worked with individuals on personal menu plans, assisted in recipe-writing for health programs, and put together school menus for small kindergartens. My passion is families and kids, working to keep my own family healthy and happy.
During my Dietetic studies I really developed a love for family and community nutrition after doing many projects in my local communities: from Governor Huckabee’s school BMI initiative to organizing community health fairs, volunteering with WIC, and running a nutrition education course for elementary students. From there I let my love for food guide me; the desire to help others find a happy balance with delicious food that not only pleases the palette, but our bodies. I worked mainly with one of the country’s largest weight-loss/healthy living camps for teenagers, returning each summer to manage the food program in different locations as well as teach nutrition and culinary courses to teenagers. In between I’ve worked with individuals on personal menu plans, assisted in recipe-writing for health programs, and put together school menus for small kindergartens. My passion is families and kids, working to keep my own family healthy and happy.
Latest posts by Jen Moore (see all)
- Simple Potato Soup Recipe - April 10, 2015
- Steamed Whitefish With Fig Leaf Recipe - April 10, 2015
- Oatmeal Pancake Recipe - February 6, 2015
