Chia Pudding: 2 Ways

Chia pudding. The essential breakfast / snack / treat that every health and wellness blogger has on his or her site. To be honest, I've never been a huge chia pudding person. I'm a lots-of-veggies-for-breakfast kind of person so I usually opt for a veggie-packed smoothie bowl (yes, I throw zucchini, cauliflower and spinach in there!), dinner leftovers or roasted veggies and eggs. However, my boyfriend Kyle LOVES chia pudding and takes one to work nearly every day for an afternoon snack. My two favorite ways to make chia pudding are with cacao powder and dates and with vanilla, pumpkin pie spice and almond butter. The chocolate version is amazing for an afternoon or evening treat and the vanilla version is perfect for the morning. Both Kyle and I love having the vanilla version in the fridge to take a few quick bites of on those rushed mornings before heading to the climbing gym or yoga class (the real breakfast comes after!).

Chia seeds are packed with fiber and nutrients but the addition of the full-fat coconut milk and collagen peptides makes this one heck of a nutrient-dense pudding! The coconut milk contains MCTs for easier-to-digest energy and lauric acid for anti-microbial protection, and the collagen peptides are an amazing source of hair-, skin-, nail-, gut- and hormone-supporting protein. Also, the coconut milk just makes it that much creamier, which is never a bad thing. I try to stay away from sweeteners whenever possible so the vanilla version is unsweetened. I've found that between the coconut milk, cinnamon, pumpkin pie spice and almond butter, you don't really miss the sweetness. Cacao, on the other hand, is a little hard to handle unsweetened so I opt for soaked dates, which are rich in fiber, easier to digest and contain important nutrients such as magnesium and B vitamins that lessen the negative impact of the sugar in the body. 

PALEO / GLUTEN FREE

SERVES: 1 PER RECIPE

INGREDIENTS:

CACAO: 

• 2 Tbs chia seeds
• 2 medjool dates (soaked in warm or hot water until soft then pitted)*
• 1/2 cup full-fat coconut milk (I use Native Forest Simple Organic)
• 3 Tbs unsweetened almond milk 
• 1 scoop collagen peptides (I use Vital Proteins) 
• 1 Tbs raw cacao powder
• 1/2 tsp vanilla extract or powder
• 1/4 tsp ceylon cinnamon
• pinch of sea salt 

* You can also use a couple drops of stevia or 1/2 - 1 Tbs maple syrup in place of the dates but I have found that the dates lend the best flavor when combined with the cacao. 

VANILLA SPICE: 

• 2 Tbs chia seeds
• 1/2 cup full-fat coconut milk (I use Native Forest Simple Organic)
• 3 Tbs unsweetened almond milk 
• 1 scoop collagen peptides (I use Vital Proteins) 
• 1/2 Tbs almond butter
• 1/2 tsp vanilla extract or powder
• 1/4 tsp pumpkin pie spice 
• pinch of sea salt 

INSTRUCTIONS: 

1. Add chia seeds to a small jar (8 oz). 
2. Shake coconut milk can vigorously before opening to ensure all the cream is mixed in. If the cream is still separated upon opening, pour the entire can contents into a blender and blend to combine before measuring out 1/2 cup. 
3. Add all ingredients aside from chia seeds to a blender and blend until smooth. 
4. Pour coconut milk mixture into the jar with the chia seeds and stir to combine. 
5. Let the mixture sit at room temperature for 10 minutes then stir again to prevent clumping. 
6. Cover and store in fridge overnight or at least 3 hours. 
7. Stir well before serving and top with any desired toppings (berries, coconut flakes, cacao nibs, cinnamon, etc.) 
8. Devour!