Chia pudding is one of my favorite raw foods. It’s so satisfying and totally good for you. I make it once a week and it lasts 4 or 5 days in the fridge, providing I don’t finish it before then.
If you’re into making your own nut milks, you can use that for chia pudding. Otherwise buy whatever milk you prefer; almond, soy, coconut, etc…I’ve never made pudding with anything but nut milks but it’s all about the right ratios. The milk is just your preference of taste.
Use 1 cup of milk per 2 tablespoons chia seeds, white or black or mixed, doesn’t matter.
Add in some flavoring, a 1/2 teaspoon cinnamon per 1 cup milk works great.
To make chocolate chia pudding add in 1/2 tsp carob or raw cocoa powder.
Vanilla been seeds are my favorite seasoning! I usually add in half a bean scraped out per 2 cups milk.
Now whisk your ingredients together and leave your bowl out on the counter. Come back and whisk every few minutes. This will prevent your chia seeds from clumping together. Very important! Otherwise you’ll end up with plain milk and jelly-like chunks of chia seeds.
Whisk every so often for about 15 minutes and then refrigerate for at least 4 hours.
I add a splash of maple syrup before I eat it, just to give it some sweetness.
Top with berries and/or nuts.
I served my daughter some chia pudding with goji berries today in her favorite fashion: edible bowls. I sliced the top of an apple and scooped out enough room to pour some pudding in. You have to be creative sometimes to get kids to eat healthy. Whatever works!