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.)
3 comments:
I have to say, this looks so yummy that I am actually planning on buying the stuff today. I am not supposed to have dairy or much sugar (Jacob has a milk sensitivity and I have a candida yeast overgrowth) so a treat like pudding is obviously off limits, but the chocolate rice milk and the agave (in that amount) don't have too much sugar, so I can actually have it. So excited!
Sarah, so have you made it again since I last talked to you? I love that it's one of your new favorite healthier desserts!
Sounds yummy! I wonder if this would be good replaced with recipes that call for pudding. (I wonder for a pie filling?) Or just if it calls for pudding in general.
I'll let you know if we try this, thanks!!
Chanel Arnell
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