Updated: Oct 5, 2018
It's crunchy. It's slimy. It's good.
I decided that it's never too late to jump on a bandwagon to bring you relevant content, so I tried a chia (chocolate) pudding recipe. I hate boba or anything weird or squishy that tastes like I just sucked a bug up my bamboo straw. But chia pudding recipes are looking SO GOLDANG CUTE on Insta I just couldn't not try it. Here are the results.
“Like delicious pudding someone spilled coffee grounds into. ”
Chocolate* Chia Pudding
1 1/2 cups Soy or Almond Milk (almond is better and lower in calories) 1/3 cup Chia seeds (yes, these things.) 1/4 cup Unsweetened cocoa powder ( I use Toll House) 2-5 Tbsp Agave syrup or honey (You need less than you think - you can always add) 1/2 tsp each Cinnamon and Pure Vanilla extract 1 tiny pinch pink salt
Add in list order into jar.
Cap mason jar and shake violently. The hardest part is mixing enough so no seeds stay crunchy as they are tiny and light. You might have to stir as well.
Store in lidded jar overnight and let set.
I'm not a fan of blending as the tiny fine and light seeds got stuck in my blender and then my dishwasher for a week. But supposedly people do it successfully and enjoy instantly. Maybe my blender just sucks. If you want, try to blend and let set another hour after setting overnight. Keeps 1-2 days after in fridge.
Great with berries bananas or whipped cream!
Verdict: Very chocolatey. Kind of good. Pudding-y but with a little crunch here and there. Like delicious pudding someone spilled coffee grounds into. 10 out of 10 would make and forget in the fridge again.
*Pro Tip: If you don't like chocolate, just use vanilla almond milk, skip the chocolate and sweeten with agave and vanilla. Top with blueberries, shaved coconut, or layer with blended frozen raspberries, frozen blended bananas, or other fruit.