I’m completely obsessed with this gluten-free, refined sugar-free, dairy-free, raw superfood pudding! I know I’m a little late to the party when it comes to this recipe but it’s just so good that I had to share it with you.
Complete truth – I’ve eaten this every day for the last week. Yes, it’s healthier – which I’ll get to in a minute – but that’s not why I like it. I have a secret tapioca pudding obsession. There’s something about the creamy pudding and the bite of the tapioca pearls that I just love. I even included my favorite tapioca pudding recipes in my book – but I rarely make it because it’s more of a guilty pleasure than a healthier treat.
Chia pudding is so similar in texture and mouthfeel to tapioca. There’s the creamy, gel-like pudding that is formed when the seeds are soaked in liquid and chia seeds themselves get slightly soft.
Chis is full of good-for-you-stuff, too, including omega-3 fatty acids, antioxidents, fiber, calcium, iron, phosphorous, magneesium, niacin, zinc, folate, and copper. According to Dr. Weil, the seeds don’t have to be ground to make the nutrients available to your body, either.
This chia pudding satiates my hunger and has improved my digestion. Yep, I’m hooked.
I’ve been using Salba, a brand of chia that touts higher nutritional value than other types of the tiny seed. If you can’t get Salba, no worries. Regular chia seeds work just as well and are still a nutritional powerhouse.
My favorite way to make this is with unsweetened chocolate Almond Breeze (now soy-free…love it!) and a few tablespoons of dried fruit. Feel free to use any type of liquid you have on hand.
Have a favorite chia recipe? Share it with us!