Lately it's been off the hook busy around here. I've begun work on some special projects for an amazing gluten-free publication and I love getting swept up in it. I don't want to say too much on that at the moment, but I'll be spilling all the delightful details sometime soon.
Happily settling in for a rare relaxing weekend, I found myself wanting tasty but fast fixes for meals and treats so I didn't have to spend too much time in the kitchen. My sweet tooth was howling for something chocolatey, but I didn't want it to be unhealthy or heavy. I remembered how easy it is to throw together a unique and allergy friendly twist on the classic chocolate pudding--using chia seeds.
Chia seeds make a fantastic pudding like texture when combined with most liquids. They also add a slightly nutty undertone to the dish and a little crunch to an otherwise smooth texture. I chose to use Good Karma Flax milk to make the dessert allergen free and only a little alternative sweetener to keep it light. A quiet moment coating my spoon in rich chocolate flavor with the afternoon sun spilling through the window panes made it all feel like a much needed indulgence.
Easy Chocolate Chia Pudding
Yields 2 servings
This recipe is free of the top 8 allergens and gluten.
- 3/4 cup flax milk (I use Good Karma brand)
- 1/4 cup chia seeds
- 2 tablespoons xylitol, or alternative sweetener of choice
- 2 tablespoons cacao powder
- 1/2 teaspoon vanilla extract
- Combine flax milk and cacao powder and blend until well combined. You can use a whisk or put in the blender, which I found to be easier.
- Add xylitol or other sweetener, vanilla and chia seeds.
- Stir in the chia seeds until all are coated with the flax milk.
- Cover the mixture and put it in the fridge for at least one hour until it gels like a pudding. I left mine in the fridge for about 5 hours and it was perfect.
- Drop some fresh fruit over the top and serve cold or at room temperature.
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