There are so many chia recipes floating around on the blogosphere, but this one is a keeper! First of all, it contains the love affair between a strawberry and chocolate. Those tw,o things are quite a pair! And secondly, it contains raw ingredients so you can be sure to receive the maximum nutrients without being compromised by heat or processing.
I have always been a huge strawberry lover and now is the perfect time to enjoy them at their season starts. Of course that's when they are at their best...big, bold in their color, and naturally sweet! Try your farmers market for the cream of the crop. Strawberries are considered nutritionally valuable in Vitamin C along with manganese. They also rank low on the glycemic index chart. And as the temperatures warm up, choosing strawberries is a wise choice due to their high water content at 92%, which will aid in hydration. Strawberries are known to have cardiovascular benefits as well. So add these healthy berries to any meal!
This simple recipe should be prepared at least 6 hours in advance or overnight. I usually make it the night before and have breakfast waiting for me in the morning. Or, it makes a tasty dessert as well. No worries if you can't enjoy it right away, I have made this and stored the pudding in the refrigerator for a couple of days before enjoying and it still tastes incredible. I like to top the pudding with crushed strawberries and raw cacao nibs right before eating. This recipe makes two servings.
2 cups of strawberries, divided
3 Tbs raw cacao powder
1/2 tsp ground cinnamon
1 tsp vanilla extract (optional)
2 Tbs raw organic honey or maple syrup (adjust to your sweet preference)
6 Tbs chia seeds, divided
cacao nibs for topping (optional)
1. Place almond milk, 1 1/4 cup of the strawberries, cacao powder, cinnamon, vanilla, and honey (or maple syrup) in your blender and blend until smooth. Make sure the cacao powder is fully incorporated.
2. Divide the chia seeds among two mason jars or containers with an airtight lid.
3. Once blended, pour the mixture evenly among your two mason jars. Either stir will with a spoon or put the lid on tightly and shake vigorously. If you notice the chia seeds clumping at the bottom or sides of the jar, use a spoon to mix it around.
4. Place the jars in the refrigerator. Shake or stir again about 30 minutes after being placed in the refrigerator. The pudding will start to thicken up and can be ready to be eaten after about 6 hours. Of course you can wait longer than that though.
5. When you are ready to eat your pudding, mash the remaining strawberries and add them to the top of your pudding. This pudding is yummy with some coconut whip and raw cacao nibs as well.