Healthy Lifestyle Blog

Last week I wrote about the history and benefits of chia seeds in the post, Chia Seeds: Natures Powerhouse. Today I have a recipe for a delicious chocolate chia seed dessert. ChiChi is a nickname that I friends called me when I was in high school, and to this day a dear friend still calls me ChiChi. Hence, the name of the recipe. (I guess you can tell I like alliteration – just couldn’t think of a good alternative for the word “pudding.”)

ChiChi’s Chocolate Chia Pudding

Ingredients:

3 cups nut milk* (see recipe below)
2-3 Tbs. raw cacao
3-5 Tbs. raw honey, maple syrup or agave
1/4 tsp. cinnamon
Pinch salt
1/4 cup chia seeds
1 cup goji berries (optional)

Equipment:
blender, large mixing bowl, whisk

1. Place all the ingredients EXCEPT the chia seeds and (optional) goji berries in the blender and blend until thoroughly mixed.
2. Pour the mixture into a large bowl.
3. SLOWLY add the chia seeds, stirring constantly with a whisk until all the seeds are coated in the milk mixture. Wait a few minutes and add (optional) goji berries. All to sit for 20-30 minutes at room temperature. The pudding will thicken.
4. Chill in the refrigerator for several hours before serving. I prefer to leave the pudding overnight, as it continues to thicken and the berries soften and get nicely plump.

Nut Milk

Ingredients:

1 cup almonds or Brazil nuts
3-6 cups water (depending on desired creaminess – I use about 3-4 cups for the pudding)
1-2 dates or other sweetener (optional)

Equipment:
blender, large mixing bowl, nut milk bag or fine strainer

1. Place nuts and water in the blender.
2. Blend until the nuts are completely ground.
3. Pour the mixture through a nut milk bag or very fine strainer over a large bowl.
4. Gently squeeze the nut milk bag to express all the liquid. If using a strainer, keep stirring the mixture so the liquid drains out, removing excess pulp as you go.
5. If adding sweetener, pour the milk back into the blender and add the dates or other sweetener. Blend again until dates are fully incorporated into the milk.
6. Stored in a sealed glass container in the refrigerator, nut milk will keep for 2-3 days.

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Marilyn Chiarello, founder of A Taste of Light, is a certified raw vegan chef,educator and health coach.She offers a variety of services including health coaching, classes, dinner parties, consultations and presentations. For more information, visit aTasteofLight.com or contact her directly – Marilyn@aTasteofLight.com or 516-671-7037.

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