This is an all purpose dish at my place. It serves as an occasional breakfast (when in a bind and I don't have a green smoothie ready), as a snack between meals, and most often as a dessert when the palate craves for something sweet.
1CupAlmond MilkMake your own almond milk. Substitute with Raw Milk, Cashew or Coconut Milk, if preferred. See Recipe Notes
6TeaspoonsChia SeedsI have used black chia
1/2TeaspoonRaw CacaoPowder
3LargeDatesMedjool dates (Pitted). Substitute with honey, maple syrup, ripe mangoes or bananas
1/2TeaspoonVanilla ExtractOptional. Substitute with few saffron strands
Instructions
In a high speed blender like a Vitamix, blend nut/dairy milk, with a sweetener. See Recipe Notes for my suggestions.
Empty blended liquid either into a large dish, or into smaller serving dishes. Add 1.5 teaspoon chia seeds into individual containers (or the entire 6 teaspoons if into one dish).
Stir a few times to make sure the chia seeds have not clotted.
Cover dish(s) and store in refrigerator for 6-8 hours. The chia seeds will expand and will turn the watery nut milk into a yummy creamy pudding.
Top with fresh or frozen berries/fruits, nuts, saffron strands or cacao nibs before serving. Or let your inner wild child decide on the toppings! See Recipe Notes for my suggestions.
Notes
Sweetening Agent: There are several options to choose from, depending on how sweet you want your pudding to be. Medjool dates, maple syrup, local raw honey, over-ripe bananas, sweet apples or mangoes make excellent choices. You can blend this into your dairy or nut milk before adding the chia seeds.
Toppings: Again, an endless list. I've used cacao nibs, coconut flakes, wild blue berries (fresh and frozen), saffron strands, strawberries, banana, peaches, mango slices. dehydrated apple, homemade trail mix and anything else that I can lay my hands on.