Does anyone out there love chia seeds as much as I do?!
Chia seeds are so versatile-I add them to energy bars, granola, Greek yogurt, muffins, even sprinkle them on salads, and even as a substitute for eggs in baking recipes.
Why should you add them to your diet, you might ask? Well, for starters, they are packed with nutrition (despite their size), easily digested, rich in omega 3’s, calcium, fiber, antioxidants, (the list goes on and on).
On that note, how could you not love them when you can use them to create a healthy and delicious raw treat such as this:
This fresh-tasting treat is creamy, sweet, tart, and bittersweet…all in one perfectly balanced parfait.
Soaking the chia seeds in milk and yogurt literally transforms them before your very eyes-from tiny, crunchy seeds to a soft, creamy, tapioca-style pudding.
The addition of tart raspberries adds tang and an element of freshness to the richness of the pudding, and the chocolate…well, a healthy dose of heart-healthy dark chocolate never hurt anyone, right? (It might make the kids a bit hyper…but it’s worth it!!)
(Yields 1 1/2- 2 cups)
3 tbs. chia seeds
3/4 cup unsweetened coconut milk
1/4 cup Greek yogurt
1/2 tsp. vanilla
1-2 tbs. organic maple syrup
1/2 cup – 1 cup organic raspberries
1-2 oz dark chocolate (quantity as desired)
In a small bowl, combine the chia seeds with the coconut milk, Greek yogurt, vanilla, and maple syrup. Place in the fridge and allow the ingredients to amalgamate for at least 2-3 hours or until all the chia seeds are fully softened and tripled in size.
In the meantime, rinse the raspberries or soak them in a vinegar and water solution (1:3 ratio) for 5-7 minutes to remove any lingering pesticides or dirt.
Scoop about 1/2 of the chia pudding into a small bowl or parfait cup.
Top with the raspberries then garnish generously with grated chocolate.
Repeat the layers with the remaining ingredients.
Serve immediately or let sit in the fridge to allow the flavours to combine. Store in the fridge in an air-tight container for up to 3 days.
I served this as is to my 3 year old son (and to myself!) but mashed the raspberries and mixed them into the pudding for my 16 month old daughter.
Both options were equally delicious…and well-received! ;-)