Brazil Nut Chia Pudding
This pudding has quickly become a staple in our house – it’s a lot like tapioca pudding and makes a great breakfast, afternoon snack, or dessert. Chia seeds are ridiculously nutritious – they are the richest vegetable source of omega 3 essential oils found on the planet, contain almost twice the protein of any other grain, are packed with vitamins and minerals, and are high in antioxidants. They are also full of fiber and will absorb 8 -12 times their volume in water, making them a great slow burning carbohydrate source, which is great for diabetics. All that, and no need to cook! Who knew?
Chia Pudding
- 4 c. fresh Brazil nut (or almond) milk
- 3 medjool dates (pits removed)
- 3/4 c. black or white chia seeds*
- 2 packets stevia powder (optional)
- 3-4 T. agave syrup, to taste
- seeds from 2 inches of vanilla bean, or 1/2 t vanilla extract
- pinch Himalayan or sea salt
Make nut milk, blending one cup of soaked nuts, to 4 c water, and adding dates before you blend and squeeze through the nut-milk bag. (Alternately, you can use a pre-fab nut milk or coconut milk of your choice, skip the dates, and add a bit more sweetener to taste when you whisk in the seeds).
Add chia and remaining ingredients, whisk well to combine and taste, adjusting for sweetness. I use a little bit of stevia in order to get a subtle base-level sweetness, and then top it with a touch of agave. Let sit for 10 minutes and whisk again. Let rest for at least 20 minutes at room temperature to allow seeds to soften and gel up. Serve at room temp or keep in refrigerator up to a week (it will firm up even more overnight).
Top each serving with with a little sprinkle of coconut sugar, agave or maple syrup and a bit of freshly grated nutmeg. Or, try the chocolate version:
Chocolate Chia Pudding: Add 2 T unsweetened cocoa powder and 3-4 T of agave syrup to the pudding, after the seeds have gelled up. Whisk well and enjoy!
*Not all chia seeds absorb liquid the same, apparently and probably what liquid you use makes a difference too. I use 3/4 cup chia to 6 cups fresh nut milk, but have friends in California who use up to 1 cup chia to 4 cups liquid. Play with it – you can always adjust by adding a couple tablespoons seeds to thicken or a splash more liquid to thin out.
For more information on chia seeds, you can start here:
Chia Seed – The Ancient Food of the Future
You can purchase chia seeds at the chia seeds page at NutsOnline. Or look for them in the bulk herb/spice section of your local health food store/community market.
Black & White Chia Seed Puddings
Squeezing the wild nut...
- Adding Chia…
...!
Conscious Food Choices 
Wow. This sounds good. I would like to try this recipe. i have never heard about this Chia pudding. I will definitely try this on the coming Sunday. Thanks for sharing.