feel + flourish: vegan chocolate chia pudding

dessert is my only vice. i'm not addicted to coffee and i don't smoke... but i cannot go a day without chocolate. i've resorted to finding healthy alternatives to the typical desserts i truly enjoy, which are usually filled with tons of cream, enormous amounts of sugar, and lots of bad fats. [but lots of yum to my taste buds!]

fortunately, i love learning about and trying out new things, especially if it means not feeling a bit of guilt from eating something that tastes really decadent and delicious. i learned this recipe about a year ago and have been making it since; when my chocolate craving strikes and i NEED it, this is what i go to!

i make mine vegan and there are plenty of substitutes you could use for this. the main ingredient is the magical chia seed and what they do when combined with a liquid! they form a gelatin-like layer and become kind of a soft-solid texture after soaking in the liquid [i use almond or coconut milk].

health benefits of chia seeds:

more fiber than bran
3 times more antioxidants than blueberries!
15 times more magnesium than broccoli!
3 times more iron than spinach!
helps with hydration

most of the time i roughly measure the ingredients, but today i will give you a real recipe!

vegan chocolate chia seed pudding

1 cup coconut milk [or substitute your favorite]
4 tbls chia seeds
2 tbls unsweetened cocoa powder
2 tbls agave nectar [or your favorite sweetener]

this technically makes two servings but.... i like it a lot sooo...

first: mix your cocoa powder into the chia seeds to help break up any lumps in the cocoa. you can also sift it if you want to! i like to use a small wisk or a fork to do this.

next: add the agave nectar or choice of sweetener into the cocoa and seeds.

then: pour the milk into the mixture, and mix really, really well. the cocoa doesn't like to mix with the cold milk, so be patient and use a wisk or fork to do this. mix until the lumps of cocoa are gone!

after everything is mixed thoroughly, cover with plastic wrap or foil and place in the refrigerator for at least 30 minutes. i find that it turns out a lot better when left in the fridge longer. i make it in the afternoon and enjoy it after dinner, maybe 4-6 hours later.

when its done, it will form small bubbles on the top and it will "set" like a jello consistency, it will be firm. the chia seeds outer layer will "gelatinize". the pudding itself still has a bit of crunch and isn't super smooth, so just be prepared for the little crunch of the tiny seeds. the seeds themselves don't have much flavor, so it's just a sweet, chocolatey and delicious fix for my sweet tooth!