Chia Seed Pudding

Creamy
Fresh
Light
Cold & refreshing
Crunchy-topped
Sweet-tooth-satisfying

Guys! This is my first post for a reason. This stuff is like buttttah on the lips. So damn good.

After our sabbatical, Nate-boy and I made our first state-side touch down in sunny Florida for Miami Music Week. After living in third-world countries for the past six months I literally cried when I stepped foot off of that ten-hour flight. Not to say I didn’t have a blast, but there are certain luxuries and conveniences we take for granted living in America (ie – Uber eats).

With a whole lot of hangover, a lack of nourishment per the former nights’ liquid diet, and zero interest in leaving THE most comfortable bed I had slept in in six months (Nate was staying with his boys for a bachelor party), I took full advantage of the app that was virtually useless in the last few countries I volunteered in.

20-30min wait and delivered right to my door?! Don’t mind if I do.

I submitted my ordered to a delectable little restaurant called “DIRT.” Since I knew I would be a POS the next morning as well I went ahead and made an anticipatory double order.

A knock on the door and VOILA, a perfectly cute bag with two ball jars full of bring-me-to-life goodness: Chia Seed Pudding and PB&J Overnight Oats (**hyperlink).

I sat by myself in perfect silence (aside from my lovely tinnitus per last nights activities) in a pocket of warm sunshine that my suite windows allowed for and savored every bite. I felt like a baby being fed by their mother. The cold chia melted in my mouth with its milky goodness and the coconut and cacao nibs on top provided the perfect crunch. YUP. Happiness in a jar.

How did they get it to be so fluffy and milky?! Every time I’ve Chia’ed in the past I consistently end up with ginormous clumps of chia blobs and/or all the chia seeds stuck to the bottom of my Tupperware. Not so pudding-ish.

After ranting to Nate about its heavenliness, he picked up the phone, shmoozed with the DIRT employee that answered for a solid two minutes, then proceeded to ask for the recipe. What a clever guy. Sure enough they were happy to share the ingredients and the secret tip that makes ALL the difference: “whisk the chia while you pour in the coconut milk”. Genius.

This recipe is the bomb if you are looking for an easy meal to snag right out of the fridge. I make a big ol batch and eat it by itself, with whatever toppings I’m feelin’, or as add-on for other meals. It also packs in LOADS of nutrient value. Here are just a few…

Chia seeds – digestion,

Unsweetened coconut-

Cacao nibs –

Now that I’ve got you salivating, let’s get to cookin’.

CHIA SEED PUDDING

Ingredients:

4 T Chia Seeds
1 cup Unsweetened Vanilla Almond Milk (homemade or store-bought)
1/2 cup FOCO Coconut Milk (canned)
1 T + 1tsp 100% Maple Syrup (May sub other sweetener like Lakanto maple-flavored monk fruit Syrup)
1 tsp Vanilla Extract

Toppings (optional – *per serving – add fresh when serving):

1 T Cacao Nibs
1 T Unsweetened Shredded Coconut

Instructions:

Measure out chia seeds into large mixing bowl and whisk well as you slowly add in coconut milk.
Continue whisking as you add almond milk, vanilla extract, and maple syrup.
Pour into Tupperware and place in refrigerator. Let sit for at least 2 hours (recommend overnight) to thicken and for chia to become soft and gelatinous.
Serve & enjoy with your favorite toppings!

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