WHAT IS HAPPENING TO ME?!?
Is this what happens when you’re a grownup in your mid-30s – you suddenly begin eating salty chocolate? Will I start liking red wine and coffee, too? And bore you with tales of the sweet bargain I snagged on a neck strap for my glasses at Grandma’s Emporium?
I certainly hope not.
However, what I will be boring you with today is a recipe for vegan salted chocolate chia pudding.
Chia seeds are lovely little specks that contain mighty nutritional power. They’re a potent source of calcium and omega 3 fatty acids, the highly anti-inflammatory fats that contribute to digestive, skin, brain and heart health.
For those with digestive issues, chia’s mucilaginous properties help to soothe an inflamed digestive tract, and they’re also extremely high in gut-supportive fibre that moves waste through the intestines and out the back door.
Not everyone loves the consistency of chia seeds when they swell in water, which is why I blended up this dairy-free chia pudding to produce a smooth consistency. I tossed in a half teaspoon of salt to produce my bliss point of sweet and salty, but I would recommend starting with a quarter teaspoon if you’re wary and then add more if you want.
If you’d prefer, you could ditch the salt entirely and swap in cinnamon and vanilla instead. But then I won’t consider you a grown up and give you a wedgie.
- 1¾ cups water
- ¾ cup chia seeds
- ⅓ cup maple syrup
- heaping ¼ cup raw cacao powder
- ¼ - ½ tsp salt
- Place all ingredients into a blender and blend until smooth. Taste, and adjust sweetness or saltiness if needed.
- Store in the fridge.