Something creamy but not too sweet

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This post is for my dad. I discovered that my mug cake post piqued his interest, so here is another relatively quick recipe to satisfy a chocolate craving. Pudding, with a healthy twist. I know my dad can make this one because my mother has been emailing, texting, and talking about chia seeds, so I know they have it on hand.

Chia seeds have become one of the most popular superfoods in the health community. It is nutrient dense and packs a punch of energy boosting power. You can consume chia seeds raw but the best way to access their vitamins and minerals is to either grind or soak them. The reason Chia seeds are so beneficial is due to them being rich in fiber, omega-3 fats, protein, vitamins and minerals. To see the full nutrition profile, visit Dr. Axe. Of course, don’t go overboard. Eating chia seeds in excess may cause unwanted side effects, such as gastrointestinal issues, low blood pressure, unknown effects on pregnant women, and possible increase in prostate cancer.

Now that we’ve covered chia seeds, on to the delicious part. The recipe I took was from the Minimalist Baker. I decided to make my pudding with cashew milk. To make it even faster, just use milk or whatever nut milk you already have in your fridge.

I had exactly one cup of raw cashews left in my cupboard. I decided to soak them this time, for a few hours, for health reasons and not for ease of blending. After 3-4 hours, I whipped up a batch (2 litres) of deliciously smooth cashew milk. I poured a cup and a half into a large measuring cup (or use a bowl), and I added 3/4 cup of chia seeds, 1/4 cup of unsweetened cocoa powder, and 2.5 Tbsp of maple syrup (go by taste). Mix well, until everything is combined. I didn’t use a blender for this – just a good old fashioned fork. I divided up the mixture into four half pint mason jars, and placed them in the fridge. I am saving a serving for tonight, after our curling match. I’m thinking about slicing up some bananas to add to it. I can’t wait!

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