Chocolate Chia Pudding

Chia seed puddings are all the rage this summer.  


Of course, I had to jump on the bandwagon.  Chia seeds and I have become good friends.  

• I use chia seeds as an egg replacer in baked goods.
• I toss a couple tablespoons into my smoothies to make them creamier and more nutritious.
• I have used them to thicken up fruit syrups.

So, of course, I had to give chia pudding a go.

My pudding combines some of my favorite things:  chocolate (or cocoa to be more exact), coconut milk yogurt, sunflower seed butter and chia seeds.  

That makes this pudding treat enough for dessert, but nutritious enough for breakfast.  Protein rich pudding, that's also dairy-free?  Not too shabby!

Chocolate Sunflower Seed Butter Chia Pudding
Makes 4 Servings

Ingredients:

1 16-ounce container of vanilla flavored coconut milk yogurt (I used So Delicious.)
2 tablespoons sunflower seed butter
2 tablespoons cocoa powder
2 tablespoons chia seeds

Preparation:

Blend all ingredients together.
Spoon into glasses.
Refrigerate at least one hour. 
If you want a smoother pudding, use ground chia seeds instead of whole.

Happy Cooking!
Kim

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.