Chia pudding

Chia pudding

  1. To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth.

  2. Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it’s achieved a pudding-like consistency).

  3. Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.

    Recipe found here

    Peach Pie Breakfast Parfaits

Ingredients

  • 1/4 cup chia seeds
  • 1 tablespoon pure maple syrup or liquid sweetener of choice
  • 1 1/2 cups almond/coconut/hemp milk
  • 2/3 cups rolled oats gluten-free if necessary
  • 1/3 cup raw pecans
  • 5 – 6 medjool dates depending on the size, pitted
  • 2 teaspoons cinnamon divided
  • 3 medium peaches

Instructions

  1. Make the chia pudding: combine the chia seeds, syrup and almond milk in a bowl of large mason jar. Mix together until incorporated, then refrigerate to set for at least 2 hours.
  2. Make the crumble: toast oats and pecans in a dry skillet over medium heat until golden brown, about 5 minutes. (alternatively you could also toast them in a toaster oven on the medium setting) Once toasted, transfer to a food processor along with dates and 1 teaspoon of cinnamon. Process to form the texture of coarse sand.
  3. Make the peaches: slice the peaches in half, discarding the pit, and chopping into bite-sized pieces. Add to a bowl with the remaining 1 teaspoon of cinnamon and toss to combine.
  4. Assemble the parfaits: divide the chia pudding evenly among two stemless wine glasses or mason jars. Add a layer of the crumble, then divide peaches evenly and place on top of crumble. Sprinkle with a touch of crumble topping and enjoy!

Recipe from here

Creamy Chia Pudding

Creamy chia seed pudding made with cashews, dates and vanilla! This treat is much healthier than traditional pudding. Find a chocolate pudding option, too. Recipe yields 3 to 4 small servings.

INGREDIENTS

Chia seed pudding

  • 1 ½ cups water
  • ¼ cup chia seeds
  • 6 large dates
  • ⅔ cup raw cashews (if you don’t have a high-powered blender, these will likely need to be soaked in water for 2 to 4 hours, then drained)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon pure vanilla extract
  • Pinch of sea salt

Optional toppings

  • Fresh fruit: berries, sliced bananas, chopped pineapple, etc.
  • Sprinkle of cocoa powder, mini chocolate chips or finely chopped dark chocolate, toasted coconut, cinnamon, etc.

INSTRUCTIONS

  1. In a liquid measuring cup, combine the water and chia seeds. Set aside until the mixture forms a gel, about 20 minutes.
  2. If your dates aren’t soft and plump, place them in a bowl and pour hot water over them. Set aside for up to 20 minutes, or until the chia seeds are ready. Drain.
  3. Pit the dates. In a blender, combine the pitted dates with the cashews, cinnamon, vanilla and salt. Pour in half or more of the chia gel (I prefer chia seeds in their blended state, so I poured in almost all of mine). Puree until smooth. If your pudding gets warm in the process, you’ll need to chill it until cool.
  4. Serve individual portions of pudding with any remaining chia gel swirled in. Top with any garnishes you’d like. Store leftovers in the refrigerator.

Original recipe from here.