Chia Pudding

I was resistant to try chia pudding. I didn’t like tapioca, as a child, so my impulse was to dismiss it. After reading the health benefits thought, I decided it was worth a try.

I tried two recipe variations. I love cinnamon spiked rice pudding and chocolate avocado pudding, so I tried both of these flavor profiles, but neither won me over. Recently I was thinking about the cardamom bread that I used to make for family get-togethers and thought that might be a flavor to try – and for me it was a winner.

The reason I mention this is – chia seed pudding (and other dishes such as rice pudding, oatmeal, polenta etc) is canvas. Use your imagination and use flavors you crave! For me it was cardamom and dried fruit. You might prefer something fruitier – a berry compote for example – or perhaps your mom’s homemade marmalade with some tasted nuts. Be create and enjoy!

This is my re-work of the original recipe posted at: https://thebigswich.com/recipes/532-chia-pudding-w-fresh-berries-bananas.

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Chia Pudding

A great addition to breakfast, snack or dessert menu.

Servings

3-4 services

Prep Time

15 minutes

Cook Time

N/A

Total Time

15 minutes

Ingredients

• 1/2 cup chia seeds
• 2 cups water or cashew milk
• 1 tablespoon almond butter or 1/4 c cashews
• 6 dates, pitted
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom (or vanilla bean, cinnamon, chai spice)
• Pinch sea salt

Instructions

• Place chia seeds in a large glass bowl.
• In a blender, blend together Cardamom Cream ingredients until smooth and pour into a bowl with chia. Stir well.
• Cover chia mixture with a clean towel or lid, and allow to stand for 15 minutes - the chia seeds will absorb the liquid, and plump in a pudding. consistency.
• Once set, stir the pudding and spoon it into an adorable bowl. Top with fresh berries, coconut, and hemp seeds.
• Toppings: fresh or thawed berries, cherries, peaches; dried fruit; Shredded coconut, toasted nuts, Hemp seeds, apple butter | marmalade or jam, grated apple/carrot/pear.