Ingredients:
1/2 C raw chia seeds
1.5-2 C milk of your choice
2 Tbsp agave nectar
2 Tbsp coconut sugar
1 tsp vanilla extract
1 Tbsp pure cocoa powder
Supplies:
Tupperware container
Measuring cup and spoons
Serves: 6-8
Mix the ingredients. Stir well every couple of minutes for about 20 minutes. Refrigerate. That's IT. That's how easy it is! I mix it right in the container I'm going to store it in because why create more cleanup?
Use almond milk or coconut milk. I adjusted the ingredient amounts adapting from about a gazillion chia seed pudding recipes on the Internet but its to my taste - if it's too sweet for you, drop some of the agave or coconut sugar. If it's not sweet enough, hey pile it on. But I mean, we're eating this type of food to mitigate insulin spikes so don't go too crazy.
Dessert? Breakfast? The chia seeds are filling and full of fiber so alongside an egg or some other small portion of protein I would not hesitate to call this breakfast. But it's yummy and sweet enough to satisfy those dessert cravings from my past life, so dessert fits also. You can't go wrong desserkfast! It's not the prettiest thing to eat but who cares it's going in your stomach, not the Louvre.
If you like this, you might also like Vanilla Cinnamon Chia Seed Pudding.
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