Sometimes, we just need a little sweetness (without the aftermath of headache).
I've had a hankering for this chia seed pudding lately...I just haven't found the time to make it.
I was a little rushed in making it tonight, but I just couldn't wait any longer!
Normally I wouldn't recommend making this at 9:38 PM, as I did. As you'll see below, many of the ingredients in this (and most) chia seed puddings are actually very energizing, in a natural way. I recommend having this delectable snack during the middle of the day, or even treating yourself to a bowl of this for breakfast!!
Needless to say, Michael and I were up til midnight after downing a couple bowls each :)
YIELD 3-4 Servings | PREP TIME 10 Minutes
1 can organic full-fat coconut milk
½ cup chia seeds
¼ cup cocoa powder
⅛ cup cocao nibs (optional)
1 tsp cinnamon
10 cracks of the sea salt grinder
1-2 Tbsp maple syrup (or two if you have a real sweet tooth!)
Open can of coconut milk, pour into a mixing bowl and whisk to combine.
Add chia seeds to coconut milk, and combine so that all seeds are wet. Add all other ingredients, stir to combine.
Top with fresh or frozen fruit (berries!) :) and a little extra milk if you like (I'm on a Milkadamia kick right now)
Why: well, why not?
Chia Seeds: because they are rich in many wonderful and important nutrients, including calcium, magnesium, and phosphorus (three key electrolytes), protein, fiber, and the all-important omega-3 fatty acids. Chia seeds are rich in Vitamin E, which is a potent antioxidant; they also provide a good dose of iron and iodine, both of which are critical for proper energy production (and thus, feeling energized throughout your day!) All told, chia seeds can do wonders to help promote a healthy digestive tract, and encourage healthy, stable levels of energy.
Cocao Nibs: and why not chocolate chips?
Cocao nibs (we used this variety from Nativas Organics) are raw chocolate, and thus still contain all of those powerful antioxidants, healthy fats, fiber, and immune-boosting minerals like iron and magnesium for which chocolate is generally praised. Like chia seeds, the micronutrients present in cocao are great for energy production, and they can help to stabilize mood (think: positive vibes).
The difference, however, between cocao and most chocolates (bars, chips, nips, what have you) is that most chocolates are processed in such a way that they lose some of the natural, inherent benefits known to be offered by the raw cocao. What’s more, many chocolate bars and chips on the market usually have sugar (and sometimes milk or milk products) added to them, thus changing the nutritional makeup of the food.
In this case, we used both cocoa powder, and cocao nibs. So what’s the difference there? Well, there should be little difference, save for the grinding process (which turns nibs into powder).
You can find raw cocao powder, or you can use regular old cocoa powder. While realistically there should be no difference between the two, the common practice is to label cocao powder differently so as to imply that it is the raw, and therefore, less-processed version of cocoa powder.
Theoretically cocao powder should still contain a wealth of fats and antioxidant benefits, where cocoa powder implies a higher-temperature process that removes many of the vitamins. You see, cocao is rich in fat, and fat react very easily with oxygen, so if you were to grind something rich in fat, you would expose those little fats to oxygen, and the resulting powder would literally spoil! If you remove those fats, then there is less opportunity to spoil...thus allowing the cocoa powder a much longer shelf life. Where cocoa powder is generally heated to the higher temperature, thus losing many vitamins (and antioxidants), cocao powder should be heated to a much lower temperature, thus preserving many antioxidants. The fats in the cocao powder, then, are still exposed to oxygen, but the difference is the cocao powder still maintains many antioxidants, which can greatly reduce the amount of spoilage going on in the package. Antioxidants literally slow the spoilage process...they are, after all anti oxidants.
Regardless of whether y