Chia seeds are my favorite superfood. They are a great source of protein and fiber, and have done wonders for my digestion! They are anti-inflammatory and high in antioxidants, phytonutrients and trace minerals. Just 2 tablespoons provides about 18% RDA of calcium and 30% RDA of magnesium. Chia has also been shown to reduce blood pressure and LDL cholesterol.
This chia pudding is simple to prepare, gluten-free and dairy-free. It makes a powerhouse breakfast, and you can even call it dessert. I love it, and so does my little girl!
- One can organic coconut milk
- 1 c filtered water
- 3 Tb pure maple syrup
- 2 1/2 Tb unsweetened cocoa powder
- 1/2 teaspoon gluten-free vanilla extract
- 1/8 teaspoon sea salt
- 1/3 c chia seeds
Add all ingredients except chia seeds to a 1 qt mason jar and shake vigorously to combine. Then add chia seeds and shake again. Refrigerate and give it another good shake in a half hour or so to make sure the chia is evenly distributed (This is a critical step – otherwise it will gel). Refrigerate overnight or for at least 2 hours.
Enjoy plain or top with toasted coconut, nuts, shaved dark chocolate or fresh berries.
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