Wednesday, February 26, 2014

Chocolate Chia Pudding


Since December I've been turning to the same list of characters:  fish pie, shepherd's pie, soups, stews, casseroles and all other forms of warming, comfort foods.  To brighten things up, I rely heavily on citrus, namely navel orange segments and those luscious satsumas.  A vinegary kale salad from time to time also helps distract from the winter doldrums.

Chocolate is playing a starring role for me this winter.  Sometimes chocolate chips are snuck in greedy handfuls.  Then came a decadent treat in the form of Valentine's chocolates from Jaques Torres.  And finally, I tried my hand at a chia pudding, stirring in some rich bakers cocoa and topping it with raw cacao nibs.  Little treats come in many forms.

Chocolate Chia Pudding
Inspired by this recipe from Simple Bites
This is where healthy 'super food' meets indulgence.  I also made a breakfast version of this, substituting the chocolate for some cinnamon and nutmeg.  It's effortless to make- just combine the ingredients in a jar and shake it up, then chill for 4 hours, or overnight.  My version uses whole milk, because that's what we drink.  But this will work with any milk, including non-dairy nut milks or soy/rice milk.

⅓ cup chia seeds (I used black chia seeds)
1 ½ cups whole milk (or whatever type of milk you drink)
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons baking cocoa
Cacao nibs, optional

Combine all the ingredients in a pint jar.  Cover it with a lid and shake vigorously.  Chill for about an hour, then shake the jar again.  Let it chill for at least four hours or overnight.  Sprinkle with cacao nibs or shaved chocolate, or eat it as is.

Related Posts Plugin for WordPress, Blogger...