GLUTEN-FREE | DAIRY-FREE VARIATION | VEGAN VARIATION
This light yet creamy dessert is full of healthy fat and fiber. Because it's made with chia seeds, it has a texture similar to tapioca pudding. It also has hints of cinnamon and cayenne, which have been shown to improve blood sugar control, promote detoxification, and reduce inflammation in the body. This pudding takes only minutes to make, but it has to sit overnight in the fridge before you can eat it, so plan ahead and make it in advance.
For a vegan and dairy-free pudding, substitute unsweetened almond milk for whole milk.
Ingredients:
Directions:
This light yet creamy dessert is full of healthy fat and fiber. Because it's made with chia seeds, it has a texture similar to tapioca pudding. It also has hints of cinnamon and cayenne, which have been shown to improve blood sugar control, promote detoxification, and reduce inflammation in the body. This pudding takes only minutes to make, but it has to sit overnight in the fridge before you can eat it, so plan ahead and make it in advance.
For a vegan and dairy-free pudding, substitute unsweetened almond milk for whole milk.
Ingredients:
- 1/3 cup chia seeds
- 1/4 cup unsweetened non-alkalized cocoa powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- Pinch cayenne pepper
- 1/2 teaspoon vanilla extract
- 1.5 cups whole milk
- 2 tablespoons maple syrup
Directions:
- Whisk everything together in a large bowl. Allow the mixture to sit for a few minutes and thicken. Whisk again, cover, and transfer to the fridge overnight.
- The following day, remove the pudding from the fridge and stir it well. Taste it for seasoning and make any necessary adjustments.
- Spoon it into serving dishes and garnish, if you wish, with freshly whipped unsweetened cream, cacao nibs, mint leaves, and/or organic berries.
Comments