I've never really thought too much about the hype because we have eaten seeds for as long as I can remember. When you are 99% vegan, you learn to eat certain types of foods. I stir hemp seeds into oatmeal, soy yogurt, and muffins. I grind flax seed into soups, salads, and smoothies. And to appease my salt addiction, I munch pumpkin seeds. Shoot, I throw pumpkin seeds onto just about anything.
But, I haven't used chia seeds so frequently. Because of their high fat content, I reserve them for spare occasions. Until recently. Until I realized that their congealing qualities are excellent for non-vegan desserts such as pudding. Yes, pudding. Or the fact that they make excellent jams. Sure you can put them into a morning smoothies, but the little buggers stick to the side of the blender and it really is a waste. My experiments with chia seeds proves that chia seeds need time to sit within the medium for a while, perhaps overnight.
It's in the pudding.
· 3 tbsp chia seeds
· 1 cup unsweetened chocolate almond milk
· 2 tbsp cocoa powder
· ½ cup packed dates
· A squirt of honey or 1 tsp vanilla extract
· 1/8 tsp salt (I always use iodized)
· Shredded coconut
· Dark chocolate chips
1. In a blender, mill the chia for 15 seconds. Don't worry if they don't break apart too much.
2. Add everything, but the coconut and chocolate chips, and pulverize for 1-2 minutes in the blender.
3. Pour the chocolate pudding into small jars. Top with coconut flakes and chocolate chips.
4. Store in the fridge for at least 8 hours before serving.