Friday, October 08, 2010

Vegan Chocolate Chia Seed Pudding - Rich, Creamy And A Great Source Of Omega 3 Fatty Acid And Soy Protein

All you do is stir chia seeds into chocolate milk!

I Love Chia Seeds!
As many of you know, chia seeds are one of my favorite power foods. They provide over 2 grams of ALA omega 3 fatty acids and over 4 grams of fiber per tablespoon. They also are a very good source of manganese, phosphorus, iron and calcium. The best thing about them is that when they are put into soy milk, for example, they become the consistency of tapioca. I've published over a dozen postings on chia seeds so be sure to check them out.

More Chocolate
I must be in the mood for chocolate this week. I had some leftover soy milk from making Vegan Chocolate Hazelnut Ice Cream for Tuesday's posting and it occurred to me that I had never tried making chocolate chia pudding. How can that be? I've made so many things with chia seeds but never chocolate pudding.
I immediately poured some chia seeds into the chocolate soy milk, gave them a vigorous stir, and they started to thicken beautifully right before my eyes. I threw the mixture in the refrigerator until the next day so they would get really thick and creamy, and the result was amazing. How simple can it get? Two ingredients with hardly any prep time. You MUST try this.
I need to experiment with a raw vegan version of this. I imagine it will just be a matter of replacing the cinnamon with some raw cacao in my Raw chia seed pudding recipe and perhaps increasing the number of dates.


Vegan Chocolate Chia Pudding
[serves 4]
2 cups organic, non-GMO chocolate soy milk
5 to 6 tablespoons raw chia seeds (depending on how thick you want it)
Berries (optional)

Combine chia seeds with chocolate soy milk and stir vigorously with a fork for several minutes. Let sit for 15 minutes and stir again until the chia seeds are well blended and separated. Let the mixture sit out for an hour, stir one more time and refrigerate at least one day until thickened and firm. This is a good dessert to make a day or two in advance in order to give it time to set. When ready to serve, top with strawberries or raspberries and divide into 4 small serving dishes.

Per serving: 106.3 calories, 5.6 g fat, 0.7 g saturated fat, 0 mg cholesterol, 5.1 g protein, 15.2 g carbohydrates, 6.2 g fiber and 3.1 g ALA omega 2.7 fatty acid.


Debra said...

Both your desserts look yummy Joanne:) Funny, I have a Chia Seed dessert in the making right now. It is a chocolate mousse right now. I am doing a give-a-way from a Chia Seed Company, so I want to have a few of my own unique recipes. I will have to tell the company about your Chia Seed Pudding:) Good job, it looks delicious!

K said...

Making this right now, will blog about it too once it's set. I love simple recipes like this!

Dr. Joanne L. Mumola Williams said...

Please let me know how much chia seed you use and what brand of chocolate soy milk you make it with. I find that Earth Balance thickens nicely overnight with only 5 tablespoons of chia seed while Silk sometimes takes 6 tablespoons and 1 1/2 days to properly thicken. Thanks.

K said...

I'm in Australia so used a brand called Vitasoy and 5 1/2 tablespoons. I left it for 4 hours and it was fine. Just blogged about it too!

Dr. Joanne L. Mumola Williams said...

Thanks K. It's interesting that each brand of soy milk can produce drastically different results. It makes it hard to publish a recipe! Joanne

KootenayBorn said...

K, Trying this with the so delicious coconut milk! I think it will be soo good. Ill let you know how it turns out!

Dr. Joanne L. Mumola Williams said...

Looking forward to your results!

Unknown said...

Made it with coconut milk and raw cocao. Even my husband liked it! Have also added avocado to it. It made it an even a creamier pudding. Delish!

Dr. Joanne L. Mumola Williams said...

That sounds like a nice twist! Thanks for sharing.