Chia seeds have become super-popular over the last couple of years. Who knew that the same seed that made those cute little grassy pets back in the 80’s were so nutritious?
Chia seeds are a great addition to smoothies and porridge and can be used as an egg substitute in vegan baking.
They also make an easy and nutrient-dense pudding when mixed with liquid and allowed to set. Chia seeds absorb liquid and have what is known as a mucilaginous quality. This slimy consistency can take a bit of getting used to, but it is so good for your digestive tract. As it moves through the digestive system, foods with this slimy consistency absorb toxins and help to eliminate them from the body.
These seeds are also high in Omega-3 fatty acids (6 grams per 3 Tbsp serving) which help to combat inflammation in the body and support the brain and nervous system. They are also a great source of plant-based calcium if you are choosing to forgo dairy products.
In order to help you get used to the consistency, I’ve decided to dress the chia seeds up with a classic combo of chocolate and coconut in this decadent treat. The basic recipe can be served plain or feel free to jazz it up with fresh raspberries, coconut flakes, cacao nibs or slivered almonds.
- 5 Tbsp. Chia Seeds
- 1-1/4 cups of Almond/Coconut Milk (preferably homemade)
- 1 Tbsp. Raw Cacao Powder
- 2 Tbsp. Unsweetened Shredded Dried Coconut
- 1-2 tsp. Raw Honey or Maple Syrup
- 1 tsp. Pure Vanilla Extract
- Optional: Top with Coconut Flakes, Cacao Nibs, fresh Raspberries or Slivered Almonds before serving.
- Put all ingredients (except optional toppings) into a mason jar, seal and shake it up. At this stage it can be portioned into smaller jars/containers for single servings or just leave it in the larger jar.
- Place jar(s) in fridge for 2 hours or overnight.
- Stir again before serving and enjoy.
How do you love to use chia seeds? I would love to hear from you if you try this recipe. Let me know how it goes.