Many chia pudding recipes add sweetener to the pudding mixture. I prefer to leave it out and drizzle maple syrup over the pudding, if needed, depending on the toppings I add.

Chia Pudding Recipe
1 1/4 cups almond milk (I use homemade)
1/2 cup canned coconut milk
1/2 teaspoon pure vanilla
pinch fine sea salt
1/4 cup chia seeds
Topping Suggestions:
Fresh fruit such as strawberries, mango, banana
Pure maple syrup
Chopped toasted almonds
Ground cinnamon
Shaved dark chocolate
Shredded coconut

In a large bowl whisk together almond milk, coconut milk, vanilla and salt. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened the chia pudding is ready to eat. The chia pudding can also be spooned into individual glasses or bowls and stored in the refrigerator for a day or two. Add desired toppings before serving.

Makes 4 servings

Recipe Links:
Chia Seed Pudding from Deliciously Organic
Vanilla Chia Pudding from Martha Stewart

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Chia Seed Gel

Next I added a spoonful of the chia gel to sparkling juice and gave it a taste. The chewy texture of the gelled seeds reminded me of bubble tea, but with teeny tiny bubbles. (The champagne of bubble tea!) Overall, I found my first experience with chia seeds to be odd, interesting and kinda addictive. I’d love to hear how you’re using chia seeds.

Sparkling Juice with Chia Seed Gel

The post Healthy Obsession: Chia Seeds appeared first on Eating Clean Recipes.