I have been trying to come up with some fun sample ideas to lure folks down to see me at the GreenZone Grocer on Saturday mornings. Last week, we used vanilla chia pudding and chocolate chia pudding samples to encourage folks to stop by. When we offered folks the cute little samples that were sitting on the counter, I was completely surprised by the number of people who had never even heard of chia pudding (what!??!). Then, lots of folks on Facebook confirmed that they, too, had no idea about this scrumptious (and healthy!) treat. I was, again, flabbergasted. So this recipe is for all of you who are brand new to chia pudding. You can start out with something more basic and layer it with apples and walnuts. Or, you can go really crazy and puree the pudding wth nut butter and chocolate (which is what I am going to show you how to do today). But first, why should you even eat chia pudding (besides that it is delicious)?
Chia seeds are super nutrient dense, with a good amount of protein and fibre, and omega-3s. So they are going to help keep your blood sugar stable and your brain healthy. Plus, they gel up when soaked and have a soothing effect on your digestive system. And a fun fact: chia seeds aren’t only good for you – they are also good for growing chia pets. Yep, they are the same seed!
A quick note on the other ingredients: I used peanut butter here because I was out of almond butter. I should say here that I don’t think peanut butter is the best nut butter in the world (more on that another time), but I went ahead with good old PB this time. But, hear me out, if you are going to use peanut butter, please use one that has peanuts and salt as the only ingredients. You don’t need sugar and trans-fats in your PB. To sweeten this, I used maple syrup (the good quality stuff!), but you could also try mashed bananas or dates instead. I used raw cacao for the chocolate-y goodness. Raw cacao is unprocessed chocolate and it is high in magnesium (to help you chill out) and antioxidants. You can sub it with regular cocoa, which is easier to find in BL, but you’ll lose some of those nutrients. Anyway, on to the recipe!
Chocolate Peanut Butter Chia Pudding
Gooey, creamy chocolate chia pudding topped with sliced bananas, nut butter, and chocolate chips.
- 1 1/2 cups nut milk (I used homemade almond milk)
- 1/3 cup chia seeds
- 1/4 cup cacao
- 2-3 tbsp maple syrup (depending on your preference)
- 2 tbsp nut butter
- 1/2 tsp vanilla extract or vanilla powder
- pinch or two of sea salt
Top with sliced bananas, a dollop of nut butter, and some chocolate chips!
Put everything into a medium sized mixing bowl.
Mix. This will take a bit because the cacao is hard to stir in, but it will eventually come together.
Cover and refrigerate overnight (or at least 4 hours, until it resembles a pudding-like consistency).
Stir it up!
If you like a more tapioca pudding-like consistency, then keep it as is (my personal choice. Plus, I am kind of lazy), dish up, and top with the fun stuff.
If you like it creamier, then blend it up until it is smooth and creamy, adding a bit more milk if you need. Then dish up and sprinkle with toppings.