Wednesday, August 29, 2012

Chocolate Chia Pudding

I subscribe to Veg News magazine (thanks to my thoughtful friend Karina!) and have had the Chocolate Chia Pudding recipe dog-eared since June. Last night I finally made it, specially for my boyfriend who loves chocolate pudding, and it was a huge hit! He said it reminds him of tapioca pudding.

Serves 6

3 cups non-diary chocolate milk (I used rice milk.)
1/2 cup chia seeds (If you buy them on a Tuesday from Whole Foods you get 15% off!)
1 teaspoon vanilla
1/4 teaspoon cinnamon (This is optional, but it sure makes this pudding taste amazing!)
2 tablespoons agave
fresh raspberries, for garnish

1. In a medium-sized bowl stir together non-dairy milk, chia seeds, and vanilla. Chill in the fridge for 1 hour. Remove bowl and stir in agave.

2. Return bowl to the fridge and chill for another 2 to 3 hours. (When I first tasted the pudding after it chilled for only an hour, the texture of the chia seeds wasn't too appetizing to me. But the longer the chia seeds soaked in the fridge, the more they swelled and resembled tapioca.)