I know in the past that I’ve said I’m not much for following food trends but every once in a while I get curious to find out what all the hype is about over certain things.
Chia seeds seem to be everywhere right now, or is it just me? Apparently it’s not if they are available to but here in Southern Chile where you can’t even buy pecans (I’m missing those). They are a bit steep but for small servings every once in a while it’s not too bad.
Since I started taking in interest in cooking and baking I have played with many different diet restrictions. With a family as big as mine it seems there is always either a member of the gang or a friend with specific needs that I have enjoyed trying to meet. It’s kind of like playing Chopped or Iron Chef when you have to use and/or exclude certain ingredients and I love the challenge.
We have friends that eat gluten free, some that eat dairy free, some vegetarian, and even some vegan. These days it’s just a good idea to be familiar doing it all so I like to play around. I made this as a sugar free recipe using stevia and the fact that it’s dairy free, gluten free, and vegan happens to just be a bonus. It’s childishly simple and quick to mix up and then it’s ready for you to grab and go in the morning. Better yet, savor and enjoy a ready breakfast with a steaming mug of jo or perhaps eat it as a guilt-free dessert after a long day of hard work.
The texture of the pudding might remind you of tapioca (or so I’ve heard. I’ve never had tapioca pudding). Some people might be weirded out by the seeds and if that is the case feel free to blend it smooth. I have to say that there is something about these flavors together that is just YUM! You won’t feel like you’re eating something healthy even though this is like a powerhouse of superfoods in on dish!
Overnight Almond Vanilla Chia Seed Pudding & Chocolate
Enjoy this creamy, chocolatey pudding for breakfast, snack, or dessert. Don't forget to add plenty of toppings!
Mix ingredients for pudding in small jar or container and refrigerate overnight or for about 12 hours.
You can either make the ganache the night before or fresh when ready to serve. Melt coconut oil in a small bowl and use a fork or whisk to smash in avocado until smooth. Add other ingredients and stir well until light and fluffy.
When the pudding has thickened, spread about 1/4 of ganache in a bowl or jar and then add half of pudding. Top with more ganache and desired toppings. Repeat with second bowl and enjoy.
You can substitute stevia with other sweetener such as maple or agave if you don't need this recipe to be sugar free. If you prefer a smooth pudding and don't mind an extra dish to wash than you can blend both pudding and ganache in food processor or blender, separate or even together.