A different way to start your day
I've heard this kind of concoction called pudding before, but in my mind pudding is smooth, and this isn't (though the texture is fun). Chia seeds are an impressive source of omega-3 (couldn't we all use a little less inflammation in our lives? Let's hear it for those essential fats!) and while I held off on trying chia seeds for a while as they are exponentially more expensive than flaxseeds, their price is going down (and I'm coming around – it's all about variety in the kitchen!).
Now chocolate... excuse me, cacao for breakfast? you may be wondering. Well, why not?, I say. Those chocolate cravings can kick in early in the day for some of us, and this stuff is not only a good source of anti-oxidants, but it's not all looped up in immune-compromising sugar, like other chocolate products.
This recipe, as long as you use homemade raw almond milk, is of course considered a living food (yaaaaay, enzymes!).
6 tbsp whole chia seeds
1 1/2 c unsweetened almond milk (or other non-dairy milk)
9 pitted dates, soaked in 3 tbsp warm water for 5-10 minutes
3 tbsp. raw cacao nibs, ground (optional)
1/2 tsp cinnamon (optional)
1 tsp. pure vanilla extract
1/8 tsp. sea salt
1/4 cup fresh berries, to top (optional - as you can see from the pic above, all I had on hand were frozen berries)
Distribute the chia seeds evenly in 3 (250mL) custard cups or put them in a medium bowl.
Place the dates and soaking water, milk, cacao nibs and/or cinnamon, vanilla and salt in a blender or food processor (I used my easy-peasy handblender). Pour this mixture over the chia seeds and stir well, breaking up any possible chia seed clusters.
Allow it to soak for at least 10-15 minutes until thickened, or cover and let it do its thing in the fridge overnight.
Stir again before serving, and top with berries if desired.