Things have gotten a bit heavy here on this blog, with me delving into the darker parts of my path to health. If you haven’t yet, you can read about those here and here. It’s been healing for me and the outpouring of support has been wonderful.
However, I feel the need to lighten things up a little today. To breathe in a little joy. Laugh. Dance. Read the funnies. Make music. Or make some happy food!
So because it’s a sunny Saturday morning, and because we’re on the subject of health, I am making one of my all-time favorite healthy treats: Chocolate Chia Pudding! Also, because I love you all, I am going to share the recipe! Yes, an actual recipe! Right here. Right now. On this blog!
One of the best things about this dish is that it combines my top two nutritious foods: coconut and almonds. I’m actually a little obsessed with this combo, since I discovered that it makes up my very favorite non-dairy milk. And now, oh glorious day! It makes up the base of this pudding. Just add some chocolate and you’ve got heaven in a bowl and a happy girl.
I’ve been testing, experimenting with, and measuring (whew!!) the ingredients in this fluffy tapioca-like concoction for five days, to come up with this recipe. Which basically means I’ve been stuffing my face with chia pudding for five days!
No, I’m not complaining. It just so happens (how convenient!) to be my secret indulgence at the moment. And it’s healthy! Well, mostly. It does have some sugar, but it’s also packed with live enzymes (from the raw almonds!) protein, calcium, fiber, and Omega-3’s. Hey, I figure that at the very least, it’s far healthier than the oreos I’ve been inclined to inhale in this pregnancy.
Remember, I’m getting BACK.
And what better way to do it than with chia seeds? They really are a nutritional powerhouse. If you’re not convinced of their many benefits, you may want to read this.
Then come back and make some of this pudding. You will not be disappointed! And you can smile, knowing that while you are enjoying its chocolate-y goodness, you are doing your body good, too.
Chocolate Chia Pudding
Prep Time: 12 hrs w/soaking almonds, 15 m
Cook Time: 0
Ingredients (Serves 4)
- 1/4 cup chia seeds
- 1 1/2 cups coconut almond milk (see recipe below)
- 2 tablespoons raw cocao powder
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1 heaping teaspoon instant coffee granules
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon himalayan pink salt
Coconut Almond Milk
- 1 cup almonds, soaked overnight, then rinsed and drained
- 1/2 cup unsweetened coconut flakes (I like Bob’s Red Mill brand)
- 3 cups filtered water
First make the coconut almond milk by placing all ingredients into blender and blending on high for 1 minute. Strain through a sieve or a nut milk bag.
Optional: Place almond pulp back into blender with 1 more cup of water and blend for 30 seconds. This will get all the remaining goodness out of your almonds into your “milk.” Strain.
Reserve 1 1/2 cups of this unflavored milk. Place the rest in a pint jar and add flavorings such as vanilla, sea salt, and sweetener. Now you have a wonderful coconut-y almond milk to pour over your oatmeal tomorrow morning.
Rinse out your blender.
Measure chia seeds into a medium size bowl.
Place the rest of the ingredients into blender and blend for 30 seconds.
Pour over chia seeds in bowl and refrigerate for at least 4 hours, stirring occassionally to distribute seeds evenly.
Serve with fresh seasonal fruit of your choice.