“I dunno, Jules,” my friend who works there shrugged. “They just showed up. You know how it works.” She pointed to the back of the bag. “Try the pudding, though. It’s really easy and really good.”
Chia seed pudding?
Chia seeds. Yeah, THOSE chia seeds. I first learned that you could eat these a few years ago, and marveled upon learning that they were even good for you, in some crunchy gluten-free vegan goddess sorta way.
I’ve got a little jar of them that I sneak into oatmeal sometimes but otherwise don’t use. They sit on my counter and mock me. Yeah girl. You’re not so crunchy.
At last! A chance to dent my stash! Would it work? I’d never know unless I tried. Fortunately I already had all the ingredients save the coconut milk. And any excuse to buy that!
Chia Seed Pudding
1/4 cup chia seeds
1 cup coconut milk
1/4 cup honey or agave syrup. Black strap might work but it might also make it way too sweet.
some kind of flavoring of your choice. I had Droste cocoa powder so I used that. 1/4 cup.
Mix to blend. Cover and refrigerate for at least 2-3 hours.
Pretty good, actually, if you can get used to the odd, caviar-like texture. Not too sweet…pleasant taste…I took one bite, and then another. And then another. Really pretty nice. Although I thought it would be good as an addition to something else.
So yeah. Chocolate chia seed pudding. Good stuff and so easy even I made it right the first time. That’s saying a lot right there.