One of my New Year’s resolutions for 2013 was to stop eating processed sugar on weekdays. New Year’s resolutions aren’t normally my thang, but I’ve got a serious sweet tooth and I needed a clean break. So far I’ve been pretty good about sticking to it. I’ve actually been staying away from sugar on most weekends, too. My skin has been noticeably clearer and my usual sugar cravings are slowly fading away. That doesn’t mean I don’t still like to indulge in the occasional sweet treat however… It’s true that the white processed stuff has been officially banned from my pantry, but since agave, maple syrup, and raw cane juice are still A-OK I’ve just gotten a little more creative in the kitchen. Enter my No Cook Chocolate Chia Seed Pudding. It’s vegan; high in fiber, protein, and Omega-3 fatty acids; and contains absolutely no processed sugar. Oh, and did I mention it’s delicious? Chia is totally the new quinoa by the way.
No-Cook Chocolate Chia Seed Pudding
- ¼ cup chia seeds
- ¾ cup unsweetened light coconut milk (or 1 cup regular)
- ¼ cup agave syrup
- 1 Tbsp cocoa powder
- ¼ tsp vanilla
- ½ tsp cinnamon (or more to taste)
- scant ¼ cup raw cacao nibs (optional)
- banana for garnish (optional)
- Mix together chia seeds, coconut milk, and agave. Stir well and refrigerate in an airtight container for at least three hours or until the liquid is absorbed by the chia seeds.
- Remove your thickened mixture from the refrigerator. Stir in cocoa powder, cinnamon, and vanilla; mix well.
- Gently stir in your raw cacao nibs. Divide the pudding into 2-3 individual servings, and top with a sprinkling of cinnamon and a couple slices of ripe banana. Enjoy!