Thursday, March 5, 2015
Vegan Chocolate Chia Seed Pudding Rich Creamy And A Great Source Of Omega 3 Fatty Acid And Soy Protein
All you do is stir chia seeds into chocolate milk!
I Love Chia Seeds!
As many of you know, chia seeds are one of my favorite power foods. They provide over 2 grams of ALA omega 3 fatty acids and over 4 grams of fiber per tablespoon. They also are a very good source of manganese, phosphorus, iron and calcium. The best thing about them is that when they are put into soy milk, for example, they become the consistency of tapioca. Ive published over a dozen postings on chia seeds so be sure to check them out.
More Chocolate
I must be in the mood for chocolate this week. I had some leftover soy milk from making Vegan Chocolate Hazelnut Ice Cream for Tuesdays posting and it occurred to me that I had never tried making chocolate chia pudding. How can that be? Ive made so many things with chia seeds but never chocolate pudding.
I immediately poured some chia seeds into the chocolate soy milk, gave them a vigorous stir, and they started to thicken beautifully right before my eyes. I threw the mixture in the refrigerator until the next day so they would get really thick and creamy, and the result was amazing. How simple can it get? Two ingredients with hardly any prep time. You MUST try this.
I need to experiment with a raw vegan version of this. I imagine it will just be a matter of replacing the cinnamon with some raw cacao in my Raw chia seed pudding recipe and perhaps increasing the number of dates.
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Vegan Chocolate Chia Pudding
[serves 4]
2 cups organic, non-GMO chocolate soy milk
5 to 6 tablespoons raw chia seeds (depending on how thick you want it)
Berries (optional)
Combine chia seeds with chocolate soy milk and stir vigorously with a fork for several minutes. Let sit for 15 minutes and stir again until the chia seeds are well blended and separated. Let the mixture sit out for an hour, stir one more time and refrigerate at least one day until thickened and firm. This is a good dessert to make a day or two in advance in order to give it time to set. When ready to serve, top with strawberries or raspberries and divide into 4 small serving dishes.
Per serving: 106.3 calories, 5.6 g fat, 0.7 g saturated fat, 0 mg cholesterol, 5.1 g protein, 15.2 g carbohydrates, 6.2 g fiber and 3.1 g ALA omega 2.7 fatty acid.
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