- 1 cup vanilla unsweetened almond milk, chilled*
- 3 Tablespoons (45 g/1.5 oz) chia seeds
- 1 Tablespoon vanilla extract
- 2 Tablespoons (10 g) cocoa powder
- 1 Tablespoon agave nectar
- 2 packets Splenda (or other no-calorie sweetener of your choice)*
- Add all of the ingredients to a medium-sized bowl.
- Whisk everything together until thoroughly combined (2-3 minutes).
- Refrigerate the bowl for at least 3 hours, preferably 4 or more.
- Once the pudding is solidified, scoop and serve. Eat immediately.
Makes 2-3 servings.
Nutritional information per serving for 2 servings: 160 calories, 9.25 g fat, 13 g carbohydrate, 11.5 g fiber, 8 g sugar, 6 g protein.
Nutritional information per serving for 3 servings: 107 calories, 6 g fat, 8.75 g carbohydrate, 7.5 g fiber, 5.5 g sugar, 4 g protein.
- You can replace the almond milk with any other non-dairy (or dairy) “milk” of your choice (i.e., soy, coconut, hemp, cow…). Just note that any changes will impact the nutritional information provided above.
- You can replace the 2 packets of artificial sweetener with another Tablespoon of agave if you’d like; once again, just note that the nutritional information will change a bit.
Mental Cost (ingredient availability): Pretty low. (I got the chia seeds at Trader Joe’s, of all places.)
Financial Cost (ingredient cost): Rather low. (Chia seeds are cheap.)
Emotional Cost (cooking skill level): Can-make-this-with-the-kids low. (And you should.) :)
Time Cost (recipe preparation): Apart from refrigeration time, super low. (So go play with those kids while you wait for the pudding to set.)
Life Cost (clean up time/effort): Awesomely low. (You can eat your pudding with those kids, rinse a few bowls, and bam – done.)
Worth It? (rate from 1-5): 4.77
Miscellaneous suggestions, insights, and/or thoughts:
- I got the inspiration for this pudding from the back of the chia seed package. The directions provided were pretty vague (“Combine 1/4 cup chia seeds with 1 cup coconut milk, 1/4 cup [or less] of honey or agave syrup, and flavors of your choice”), so I took a leap of faith and tossed things together that I thought might taste good and work from a kitchen chemistry perspective.
- Initially, the mixture is very runny. I wasn’t sure how well it was going to set.
- Happily, after a few hours in the fridge, the mixture became semi-firm. The texture reminded me of a tapioca-type pudding.
- Each individual portion is pretty substantial size-wise, yet is overall quite healthy (for a tasty dessert, anyway). A win-win!