Chia seeds are exactly what they sound like: the seeds you put on a Chia Pet. Ch-ch-ch-chia… seriously. But these days it’s one of those superfoods that everyone is into. I don’t exactly subscribe to the superfood movement, but these tiny seeds do pack a little bit of a nutrient punch in the form of B vitamins, calcium, iron, magnesium, fiber, protein, and a few other goodies. So it’s pretty great overall. Plus this recipe is just dead easy, and you can’t deny the health benefits of a little less stress in your morning.If you’re going to try this out, be warned that there’s some real texture going on here. If you can handle tapioca (or love it like I do), then this will be right up your alley. The seeds, when combined with liquid, absorb and become all chewy. The pudding-ness (yes, that’s a word) of it just depends on how much chia seed you end up putting in.
The result is a vegan treat that is endlessly customizable and a great base for any seasonal fruits you have lying around.
- 2-3 tablespoons chia seeds
- 1 cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup, raw honey, or your sweetener of choice (I used 6 drops of liquid stevia to make it low carb)
- Combine almond milk, chia seeds, vanilla, and sweetener in a sealable container. Mix well until combined. Store covered in the refrigerator overnight or for at least a few hours. I get the best result when it's refrigerated for at least 12 hours.
- Stir well before serving. Top with nuts, toasted unsweetened coconut, bananas, or any seasonal fruit you have around. It should keep refrigerated for about three days.
- Tip: I usually make my next batch right after the first one is finished, which gives it lots of time to set before I next want to nosh.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!