I’ve only ever met one person in my whole life who didn’t like chocolate. I know. Crazy. I don’t have a big sweet tooth, but I enjoy chocolate treats regularly. I mean, why wouldn’t you? Especially when it’s a good quality chocolate, not the cheap kind filled with sugar and additives. This Chocolate Chia Pudding is a perfect treat in your lunch or even a great breakfast!
Chocolate Chia Pudding for the win
This chia pudding made with raw cacao powder is a winner! Of course, you can make it using regular Dutch processed cocoa powder, but if you can, try to get some high quality raw cacao powder, which will make it that much more nourishing because it contains even more magnesium. Magnesium is an essential mineral that works along calcium and potassium and pretty much regulates all of our muscles and nerve functions, which includes our heart (i.e. our big powerful muscle!).
The issue with taking vitamin and mineral in pill forms is that it’s not always balanced properly, so we might get too much of one mineral and not enough of the other, and that sometimes create issues or becomes useless. By eating whole foods, we rarely have that issue because it naturally contains a balanced amount of nutrition, so that takes a lot of pressure and makes it easier to know we’re eating a healthy diet. Don’t ya think? 🙂
Chia seeds are also quite amazing for our health because they not only contain a crazy amount of complete protein, and fibre, but they also contain calcium, manganese, phosphorus, and are a great source of healthy omega-3 fats. Their gelatinous component that makes them so awesome for vegan dishes is also a natural “cleanser”. It’s like eating a mini-detox. The gelatinous content also prevents blood sugar spikes, and binds with some chemicals and heavy metals in our body and drags it out. So, all in all, it’s a great food to eat regularly (of course in moderation and variety). Don’t be afraid to add a tablespoon or two to your smoothies.
Chocolate Chia Pudding
- 1/4 cup chia seeds
- 1/2 can full fat coconut milk (approx. 200 ml/7 oz)
- 1 cup/250 ml nut milk or rice milk
- 1/2 cup raw cacao powder
- 3 medjool dates, pits removed
- 3-4 Tbsp maple syrup (medium)
- 1 cup frozen organic strawberries, heated up in a small pot for about 10 minutes on medium-low heat, until they’re soft and mushy, then add 2 Tbsp maple syrup, mix, and cool down a bit before serving
- cacao nibs
- shredded coconut
Put all of the pudding ingredients in a high performance blender, and blend for 1 minute, until it’s smooth. Serve in containers and put in the fridge to cool. Add optional toppings before serving.
This can be made ahead of time (up to 3-4 days) and makes a delicious portable lunch’s dessert or snack for school or work.