Way back in November of last year, I got a large supply of chia seeds as a gift. Yes, they’re the same chia seeds you used years ago to make a plant pet, but now they’re food, and healthy food at that. See my friend Elizabeth’s post here which explains more.
I’ve used a spoonful of seeds here and there, mostly in my oats. But this semester, I am taking Food Science, and learning all about the properties of various foods. Chia seeds have this amazing ability to gel when mixed with water or another liquid. So I decided to play around this week and make chia chocolate pudding. There’s a ton of recipes floating around the Internet, and I just followed the basic ratios.
I admit, I really wanted to love this pudding. It’s chocolate pudding, right? But I am always honest with you guys, and the gritty texture really bothered me. Plus, I had to add what seemed like a lot of sugar to make this palatable. I’ll stick to other starches for pudding, and find more recipes to use the chia.
2 T chia seeds
1 T unsweetened cocoa powder
1/2 c. milk
Pinch sugar or sugar alternative
Mix all ingredients, and allow to sit in the refrigerator for at least one hour. Stir well, add more sweetener if needed, and enjoy.