Chia Pudding

This recipe came to me courtesy of the Paleo BOSSLady, V Capaldi. One thing I love about it is that you make up the base and then can add whatever toppings you want to it when it comes time to eat, so you can build in a lot of variety. You can use it as a breakfast food, a quick protein-filled snack, or even a healthy dessert.

Ingredients

  • 1/2 cup organic chia seeds

  • 1/2 cup filtered water

  • 1 can full-fat organic coconut milk

  • 1/4 cup organic coconut flakes

  • 1 tablespoon organic cinnamon

Optional Toppings

  • Organic cacao powder

  • Pecans and cacao nibs (for crunch)

  • Almonds and dark chocolate chips

  • Paleo granola

  • Dried fruit like currants or raisins

  • Assorted organic fresh berries

  • Anything that’s both tasty and healthy

Directions

  1. Put all the ingredients except the optional toppings into a 24oz Mason jar or other container with a lid.

  2. Secure the lid and dance like nobody’s watching while you shake the Mason jar and its ingredients. Trust me. Just do it.

  3. Open the jar and use a spoon to break up any clumps of chia seeds that may have formed.

  4. Return the lid and give it another dance party to hustle those flavors together.

  5. Place in the refrigerator for at least two hours. The longer, the better. Overnight is ideal.

  6. When ready, add your chosen toppings.

  7. Eat and enjoy – and maybe cha-cha with your chia some more, too!

RecipesKate DotsonBreakfast, Snack, Dessert