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{Dishes: Dark Chocolate Coconutty Chia Seed Pudding}



We have been working hard to get back on track at the Rowe house. Slimming down the carbs and sugars to work on getting a little more energy and perhaps lose a couple pounds, who's kidding more than a couple. But mainly putting some of the good stuff in so I can get rid of the sluggish feeling that comes with chasing after a toddler all day.

We feed Z all the good stuff so it's silly that we don't take the same care for ourselves but isn't that parenthood in general.

Let's be honest, for me the hardest is giving up the sweets!!!! So I have been on the hunt for some good for us deserts that won't throw the diet out the window but curb the sweet cravings. In come the chia seeds. Read about there health benefits here, here and here.

I have been adding them to my smoothies for a while now and when I came across recipes for pudding I had to try it.











You can consider me hooked. And this girl right here ate half of one and kept signing for more.

It totally reminds me of an almond joy and well that is A-O-K in my book. The best part is that it is really simple (what takes the longest is letting the mix rest in the fridge). The rest of it is just mixing and topping and eating. You can use any toppings , don't like coconut omit it, prefer another berry or no berries, go for it. You can DO NO WRONG. But make sure it sets for at least 3 hours.

Ingredients

2 Cups coconut milk (or almond milk) unsweetened

1/2 cup chia seeds

1/4 cup cacao or unsweetened cocoa powder

2-5 Tbsp light agave if not blending (can sub 5-9 dates, pitted if blending)

1/4 tsp sea salt ( I used a blood orange sea salt I got from a friend's shop!)

2 tbsp unsweetened shredded coconut

1/2 tsp vanilla extract

1/2 tsp ground cinnamon (optional)

For toppings I used:

Shredded coconut

Shaved dark chocolate (baking morsels work too!)

Raspberries

Recipe

Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine ( I used my mixer). If not blending (I preferred unblended but the MR preferred the blended!), sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates (you blend after your refridgerate).

Let rest covered in the fridge for 3-5 hours (or until it's achieved a pudding-like consistency) you can also refridgerate over night.

If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.

Leftovers keep covered in the fridge for 2-3 days, though best when fresh.

Serve chilled with desired toppings.

So flippin good I promise you will be making this over and over.


© 2014 by Chic Boston Mama.