Coconut Milk Chia Pudding
Seriously, who WOULDN’T want to try this recipe with a face like THAT endorsing it?! Saying true to our household dietary needs of gluten and dairy free, this Coconut Milk Chia pudding is just, well… awesome. Full of nutrient dense super food goodness of coconut and chia …and of course, it’s delicious. Hey, if this is the reaction Robert is giving it after he tried it his first time, I mean, it’s gotta be good, right? Ok, lets get to it.
~ 2 cups organic coconut milk (I use Native Forest Organic Coconut Milk in a BPA free can)
~ 2 tablespoons raw coconut oil
~ 1/2 cup chia seeds
~ 1 tablespoon organic vanilla extract
~ 3 tablespoons raw cacao powder or organic unsweetened cocoa powder
~ 2 tablespoons raw honey (or organic maple syrup, or even 1/3 cup apple sauce depending on your natural sweetner of choice – add more or less depending on your taste)
~ 1/4 teaspoon ground cinnamon (optional)
~ pinch of salt
Combine all ingredients in a blender or food processor and mix thoroughly until smooth. Put in covered container in the fridge until well chilled (at least 30 minutes). The chia seeds will form a ‘gel’ like consistency as they set to make this pudding the texture it really needs. You can also add fresh fruit, nuts or even granola. This really is a fun recipe to experiment with if you’re the adventurous type in the kitchen like me. I’ve also added a couple of tablespoons of organic peanut butter for a chocolate peanut butter combo – so.good!