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Strawberries 'n' Cream Chia Pudding

1/24/2014

14 Comments

 

Strawberries 'n' Cream Chia Pudding

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Chia seeds are a powerhouse of nutrition, and largely considered a 'superfood', which basically means its the best of the best as far as eating goes. Chia seeds pack a whopping 11 grams in fiber and almost 5 grams of protein per ounce, are filled with Omega-3 fatty acids, and have been shown to stabilize blood sugar levels and help you fight snack-y hunger. We love that you can turn something this crazy healthy into sweet, decadent PUDDING. I know, it sounds weird, and the texture?! But trust me on this one- its delicious. The seeds absorb up to 10x their weight in water and turn into a softer, cohesive gel-like substance that is easy to flavor even easier to eat. Sweet, light, satisfying- the perfect replacement for a sugary dessert. Try it, I think you'll dig it.
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Ingredients:
1/2 cup chia seeds
2 cups coconut milk (any non-dairy milk will do)
3 tablespoons maple syrup or agave nectar
1 teaspoon vanilla extract
1 cup strawberries (fresh, frozen or thawed)
sprinkle of chopped almonds (optional, for topping)

Directions:
In a large glass jar (quart sized works perfectly), combine chia seeds, milk, maple syrup, & vanilla. Put the lid back on and vigorously shake the jar until everything is well mixed. If large chunks of chia seeds seems to be stuck to the bottom (which sometimes happens and is totally normal), open the jar and use a spoon to scrape the chia seeds off the side, and shake again to reincorporate them. Put the jar in a cool place, like the fridge (or if you live where I live right now, outside on the porch will be cold enough) and let it sit and gelatinize for at least 2 hours. Once ready, pull the jar out, give it one more good shake, and pour into a serving dish. Top with strawberries and a sprinkle of almonds, and enjoy! Makes about 4 servings, saves in the fridge for about a week.
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14 Comments
Deborah A
1/23/2014 11:06:32 pm

Pudding looks delicious, does this recipe yield one serving or two?

Reply
Amber link
1/23/2014 11:20:48 pm

Hi Deborah! We actually got about four heaping 1/2 cup servings from this, but if you're hungry it could easily be two servings. Enjoy!

Reply
Kat
1/24/2014 02:15:56 am

Do you mean coconut milk out of a can used in curry dishes ect.... or coconut milk in a carton used more as a milk alternative?

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Amber link
1/24/2014 02:18:27 am

Thanks for asking, Kat. And sorry I wasn't more clear! I meant coconut milk from a carton- but really any milk substitute would work. I'll add that note into the recipe.

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Ashley
1/25/2014 11:38:14 pm

This Chia Pudding looks divine!

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Martina link
2/27/2014 12:09:45 am

This was WONDERFUL!!! I used almond milk instead and it was lovely...a sort of tapioca pudding texture. And this was just LOVELY! Found the recipe on Pinterest and it was well worth the few minutes of my time to make. Will be doing this again MANY times with lots of other fruits too!

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Ara
4/28/2014 03:56:11 pm

Can the syrup/ agave nectar be substituted?

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Amber link
5/4/2014 05:00:41 am

Sure! Use what you have on hand. I just almost always have maple syrup and I knew it would blend nicely with the liquid portions.

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hannah
7/17/2014 09:00:41 am

can i use honey instead of maple syrup or agave nectar?

Reply
Amber link
7/20/2014 06:27:49 am

Yup! You can sub in just about any sweetener you prefer, though liquids do work best. Enjoy!

Reply
Marie
8/18/2014 10:12:56 pm

Made this and loved it!

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Rachel
10/4/2014 10:56:55 am

Yum! Recipe was great :)

Reply
Paulina
10/5/2014 02:46:32 pm

How do you make your strawberries like that?

Reply
Courtney
12/17/2014 05:08:10 am

If you're wondering how her strawberries are in somewhat of a juice/syrup, I think the clue is in the background bowl of frozen strawberries in the photographs. That happens when you thaw frozen berries. The ice on the berries melts into a pool of what looks like juice/syrup. :)

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