Oh. Em. Gee. I can’t believe how long it’s taken me to get brave and try this. I bought a bag of chia seeds at Trader Joe’s almost a year ago when everyone was going ballistic over chia errythang. Chia Pudding. Chia snack bars. Chia shakes. Chia juices. Chia sprinkled ice cream. Chia. Chia. Chia.
But then I got scared.
The health benefits sounded awesome! Tons of protein, tons of omega-3s, tons of fiber. But honestly, soaked chia seeds look like fish eggs. Not appealing. I couldn’t shake the image. So, further and further back in the pantry the chia seeds went.
Cut to the present. I am currently on a pantry clean-up project. Every recipe made in my kitchen must include at least one thing from the pantry shelf. Upon moving the 8-millionth can of crushed tomatoes, I came across those lonely chia seeds. Reading the recipe on the back, Trader Joe suggested coconut milk for the soak process. Using two things from the pantry shelf at once = a total win.
It was ah. mazing. Chia pudding is not scary at all.. for goodness sake, its peanut butter and chocolate, what could be bad?! Now I’m just mad at myself for taking so long to experiment. Good thing I have this deep bowl of chocolate deliciousness to ease the pain.
Chocolate Peanut Butter Chia Pudding
You Will Need
enough for 2 breakfasts
1 cup lite coconut milk
1/4 cup chia seeds
2 tbsp unsweetened cocoa powder
2 heaping tbsp peanut butter
1 1/2 tbsp honey
2 tsp vanilla extract
Whisk all ingredients together in a bowl. Combine well, but don’t stress over it, we blend later. Cover with plastic wrap and place in fridge overnight.
In the AM, pour mixture into blender and blend until smooth. Top with pretty much anything – peanut butter, banana, flaked coconut, chocolate chips, fresh berries, nuts, extra chia seeds, whipped cream. Go wild girl, you’re eating chocolate for breakfast.
Adapted from Edible Perspective and Trader Joe’s recipes