Chia Seed Coconut Pudding with Toasted Almonds

You know what really cracks me up? Fifteen years ago, you were one of three things:
1. the worst gift giver
2. the most gracious gift receiver
3. the lucky few who were spared by not getting the gift
…all because of chia! And now? Chia Pets have come and gone (thank goodness I fall into category 3), but we are all scrambling to get to chia seeds because we didn’t know what a wealth of health we had growing on our windowsills at the time. Funny, right?
Chia seeds are really cool because they work as a thickener, becoming gelatinous and, frankly, slimy when wet. This makes them great for smoothies and pudding-like recipes! You just have to be careful not to use them in anything that doesn’t intend to have a thickened texture, or you may have a mess on your hands!

 This chia seed pudding is great because it’s low in calories, has very few ingredients, is super simple, and doesn’t need eggs. In fact, this is a vegan AND gluten-free recipe! I was inspired by Jaime at The Tomato Snobfor this one, and was really excited by my results!

Chia Seed Coconut Pudding with Toasted Almonds
(makes one serving of pudding)
½ cup unsweetened almond milk
2 Tbs. black chia seeds
2 drops liquid vanilla stevia (or ¼ tsp. vanilla extract and ½ tsp. Splenda)
2-3 drops coconut extract (or up to 1/8 tsp)
¼ tsp. cinnamon
4 toasted almonds, chopped
~In a small ramekin, combine the almond milk, chia, vanilla stevia, coconut, and cinnamon. Cover with plastic wrap and place in the fridge to set for at least 4 hours, but I let mine set overnight. Remove from fridge after it is set, give it a little stir, then top it with the toasted almonds! Enjoy! 
Strike up a conversation: Have you started using chia seeds?

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Comments

  1. Mary says

    I eat chia almost every day but haven’t found too many recipes I adore so it’s usually just sprinkled over yogurt, shakes or salads. Chia puddings are always delish though! Looks great!

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