chocolate chia seed pudding

Vegan Chocolate Chia Seed Pudding

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chocolate chia seed pudding

This may be the most beautiful recipe I’ve shot yet! And it’s not because of my mad photography skills – all the credit goes to the food and it’s natural beauty?? Not to mention, this chia seed pudding allows me to consume chocolate in breakfast form. Now I just gotta work on lunch and dinner.

chocolate chia seed puddingI’ve made this recipe a handful of times since photographing it and I love it because it’s so simple to make. Simple is good since I’m one of those people that wakes up and refuses to talk or make contact with anyone until I’ve had coffee and breakfast + a substantial amount of time to process the fact that it’s morning and I’m awake. So basically, I’m delightful. ?

 

 

 

However, I can’t take all the credit for this masterful recipe you are about to read. I adapted it from the Minimalist Baker, another awesome food blog with some great recipes.

The star of this show is obviously the chia seeds. They are native to South America and were consumed by the Aztecs and Mayans because they provided sustainable energy. Chia seeds are high in fiber, protein, antioxidants, and omega-3 fatty acids.

chocolate chia seed pudding

For this recipe, all you do is mix the following ingredients together in a large bowl:

  • 1 & 1/2 cups rice milk (or any non-dairy milk)
  • 1/3 cup chia seeds
  • 1/4 cup cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • pinch of salt
  • 1/4 cup coconut sugar

The cocoa powder will be clumpy, but continue stirring and it will dissolve. Stir or whisk for a couple of minutes until you have a smooth mixture. Cover and keep in the fridge overnight (recommended) or for a few hours until it gains a pudding like consistency.

raspberriesI poured some of the pudding into a nice sized glass, followed by a layer of fresh raspberries, then the rest of the pudding until it filled the glass. I topped with a few more berries, a drizzle of vegan chocolate sauce (melted coconut oil and cocoa powder) and a sprig of mint. This makes one portion. You can sub the coconut sugar for maple syrup or vegan honey.

Enjoy this tasty, easy to make recipe packed full of nutrients. You’ll love it if you’re a morning person, and if you’re not (like yours truly), you’ll love the zero effort needed to pull this dish out of the fridge and eat immediately. Even better, double the recipe and have your breakfast for the following day, too!

Jillian ♥

Jillian

I’m a born and bred Texas girl who has resided in the most un-Texas cities, Dallas and now Austin. And also very un-Texas of me, I decided to go vegan in my early 20’s. Luckily, Austin is an a-mah-zing place to be an herbivore. Here in ATX, we have phenomenal restaurants and food trucks and yes, I’m determined to consume all the veg friendly dishes in town. When I’m not out eating, I’m working on my blog Compassionate Women, where I post vegan & gluten-free recipes that are not only delicious but have a positive impact on your body and the environment. Yay! I also blog about health & beauty topics, travel, and cute furry animals. I’ve traveled to China, South Korea, and Vietnam so far, which were all interesting places to observe food culture and try new dishes. My favorite food experience overseas was consuming fresh coconuts on the beaches of Vietnam. My food obsession right now is beets – I put them in all of my baked goods! But I can also go to town on an extra large order of fries. I pay the bills by working as a freelance film maker and photographer. I’m a professional chocolate eater/coffee drinker. And I spend a lot of time snuggling with dogs. I’m very excited about joining the Girls On Food community – getting to spread my knowledge, learn from others, and connect with cool foodie chicks!

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