Chia Seed Pudding
I should first say, one of my hubby's favorite things when he was growing up was tapioca pudding, so I really had to step up my game since this was a childhood favorite of his.
I knew that he would be the ultimate judge on if my chia seed pudding was a hit or a miss. After a few recipe tweaks, he will tell you that I have hit a home run with this chia seed pudding and he's a big fan.
Hubby approves and prefers my version now over his childhood favorite. He said "it's the perfect replacement for tapioca pudding and it's healthier, too!" I'd say that's a win!
You can doctor this up and add fruit, coconut chips, nuts, chocolate or whatever else you'd like on top. Plus, you can even make a Pumpkin Pie version, Blueberry version and a Strawberry version of this yummy recipe!
1 cup dairy free milk of choice
1/4 cup coconut cream (or full fat coconut milk)
1/4 cup Chia Seeds
2 TB maple syrup or honey
2 tsp vanilla
pinch of salt (optional)
It's best to use tupperware that has a secure lid for this recipe. You can also double this recipe.
Pour the Good Karma Flax Milk, coconut cream, maple syrup, vanilla and salt into your tupperware and whisk it. I like to use one of the "arms" from my hand mixer and whisk by hand. Mix well. Taste the liquid mixture to see if you would like to add more maple syrup if you would like it sweeter.
Add the chia seeds and whisk for about 30 seconds to 1 minute until all of the chia seeds are covered in the liquid.
Put the lid on and make sure it is secure, place in fridge for 20 minutes. After 20 minutes, remove the tupperware and whisk again for 30 seconds to 1 minute. Cover again and put it back into the fridge for 2 - 3 hours. (Whisking it often prevents the chia seeds from clumping.) It will thicken up immensely during this time.
Serve cold and enjoy it for dessert or even for breakfast. It is easy to make and extra tasty.
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