Chia Pudding 3 Ways (Easy & High Protein!)

Decadent Chocolate Chia Pudding

Ingredients

Makes 4, 1/2-cup servings

• 1/4 cup cacao powder
• 3-5 tbsp of maple syrup (or preferred sweetener, such as monk fruit or honey)
• 1/2 tsp of ground cinnamon
• 1 pinch of sea salt
• 1/2 tsp of organic vanilla extract
• 1 1/2 cups of almond milk (or coconut milk)
• 1/2 cup of chia seeds

Directions

1. In a mixing bowl, whisk together cacao powder (you may want to sift first to remove clumps), maple syrups, cinnamon, salt, and vanilla.
2. Add a little bit of milk at a time and whisk until a paste is formed. Then add the remaining milk and whisk until smooth.
3. Add chia seeds and whisk again to combine.
4. Cover and refrigerate overnight, or at least 3-5 hours until it achieves a pudding consistency.
5. If you want them ready-to-go for the mornings, dole mixture into mason jars, put on the lids, and place in the fridge.
6. Serve topped with chocolate shavings, fresh berries, and/or shaved nuts!

Keep leftovers covered in the fridge for 4-5 days.

Berry Dragonfruit Chia Pudding

Makes 3 servings.

Ingredients

• 2 packets of Pitaya Dragonfruit cubes
• 1/2 cup of chia seeds
• 1 1/2 cups of plain greek yogurt (or vegan alternative such as Riveria Oat Greek Yogurt)
• 3/4 cup of preferred milk
• 2 tbsp of maple syrup
• 1 tsp of organic vanilla extract
• Fresh or freeze fried berries for topping

Directions

1. Combine the dragonfruit cubes, yogurt, milk, maple syrup, and vanilla in a blender until smooth.
2. Pour into a large bowl or container, add the chia seeds, and mix well. Cover container and store in the fridge overnight or for at least 3 hours (until pudding consistency is achieved).
3. It can help to give the pudding a stir after an hour and place back in the fridge.
4. Top with yogurt, fresh or freeze dried berries, and/or coconut flakes and enjoy!

Store in the fridge up to 3-4 days.

Strawberry Matcha Chia Pudding

Makes 4 servings.

Ingredients

Matcha Pudding

• 1 1/2 cups dairy-free milk (try a combo of 3/4 cup light coconut milk + 3/4 cup almond milk)
• 2 tbsp of maple syrup or honey
• 1 tsp of organic vanilla extract
• 1-2 tsp matcha powder
• 1/2 cup chia seeds

Strawberry Compote

• 2 cups of ripe strawberries (if using frozen, let thaw) - quartered
• 2 tsp of lemon juice
• 2 tsp of maple syrup

Directions

1. To make the matcha pudding, add milk, maple syrup, vanilla, and matcha to a mixing bowl. Whisk quickly, side to side, to combine and break up any matcha clumps. Taste and adjust - add more matcha or maple syrup based on your preference.
2. You can sift the matcha before mixing to avoid clumps!
3. Add the chia seeds and mix until combined. Let sit for about 10 minutes and stir again.
4. Cover and refrigerate overnight or about an hour.

1. To make the strawberry compote, add the strawberries, lemon juice, and maple syrups to a small saucepan at medium heat. Once it starts to bubble, reduce the heat and muddle/mush the fruit. Continue on medium-low heat for 10-12 minutes until berries are pretty much broken down.
2. Remove from heat and transfer to a clean jar or container to cool.
3. Once the pudding is completely chilled and set, divide and top with generous helpings of the strawberry compote along with any fresh berries, coconut cream, etc. - and enjoy!

Leftover pudding will keep in the fridge (covered) for 4-5 days and compote (covered) in the fridge will last for about a week.

All ingredients are available at Jo Anne's Place. View our store hours here.

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