From FETTLE Vegan Recipes comes this delicious Strawberries ‘n’ Cream Chia Pudding recipe – may we recommend our Native Forest® Organic Coconut Milk?
“Chia seeds are a powerhouse of nutrition, and largely considered a ‘superfood’, which basically means its the best of the best as far as eating goes. Chia seeds pack a whopping 11 grams in fiber and almost 5 grams of protein per ounce, are filled with Omega-3 fatty acids, and have been shown to stabilize blood sugar levels and help you fight snack-y hunger. We love that you can turn something this crazy healthy into sweet, decadent PUDDING. I know, it sounds weird, and the texture?! But trust me on this one- its delicious. The seeds absorb up to 10x their weight in water and turn into a softer, cohesive gel-like substance that is easy to flavor even easier to eat. Sweet, light, satisfying- the perfect replacement for a sugary dessert. Try it, I think you’ll dig it.”
Strawberries ‘n’ Cream Chia Pudding
- 1/2 cup chia seeds
- 2 cups coconut milk (try Native Forest® Organic Coconut Milk)
- 3 tablespoons maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1 cup strawberries (fresh, frozen or thawed)
- sprinkle of chopped almonds (optional, for topping)
In a large glass jar (quart sized works perfectly), combine chia seeds, milk, maple syrup, & vanilla. Put the lid back on and vigorously shake the jar until everything is well mixed. If large chunks of chia seeds seems to be stuck to the bottom (which sometimes happens and is totally normal), open the jar and use a spoon to scrape the chia seeds off the side, and shake again to reincorporate them. Put the jar in a cool place, like the fridge (or if you live where I live right now, outside on the porch will be cold enough) and let it sit and gelatinize for at least 2 hours. Once ready, pull the jar out, give it one more good shake, and pour into a serving dish. Top with strawberries and a sprinkle of almonds, and enjoy! Makes about 4 servings, saves in the fridge for about a week.
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Republished by EdwardandSons.com