Chia Seed Pudding (gluten free/dairy free)

I have a huge sweet tooth but as you know, sugar is pretty much from the devil. What’s a girl to do? Enter chia seeds. Chia seeds are full of fiber, protein and Omega-3 fatty acids. They plump up and add texture and act as a thickener when combined with a liquid. I put them in smoothies, protein balls and pudding. Here are 2 variations of chia seed pudding that are favorites of mine.

Chocolate Chia Seed Pudding

1/4 cup cacao powder or unsweetened cocoa powder

3-5 Tbsp honey

1/2 tsp ground cinnamon (optional)

1 pinch sea salt

1 tsp vanilla extract

1 cup unsweetened almond milk

1 cup coconut milk

1/2 cup chia seeds

Add all ingredients, except the chia seeds, to your high speed blender and blend until combined. Add the chia seeds and pulse a few times to mix. Pour into individual serving jars or one large container. Cover and chill overnight or for at least 4-5 hours.  Leftovers can be stored in the fridge for about 4 days.

Lavender Blueberry Chia Seed Pudding

1 cup unsweetened almond milk

2 cups coconut milk

1 cup frozen blueberries

¼ cup honey

2 tsp vanilla

½ cup chia seeds

1-2 drops Young Living lavender essential oil

In a small saucepan over medium heat, add the milks and the honey and stir until the honey is dissolved in the milks. Let cool if the milk is hot. Once it is cooled add the milk to the pitcher of your high speed blender, add the blueberries, vanilla and lavender. Blend until smooth. Add the chia seeds and pulse a few times to mix. Add the mixture to individual serving jars or one large container, cover tightly and chill overnight or for at least 4 hours. Leftovers can be stored in the fridge for about 4 days.