Coconut Chia Pudding

 
coconut chia pudding
 
coconut chia pudding

I LOVE chia seeds! Not only are they super versatile, but they're also a major nutritional powerhouse. They're packed with fiber, protein, healthy fats, and tons of antioxidants; and they provide that perfect little added crunch to recipes. Nature's little sprinkles, I like to call them! But, did you know, if you soak them in liquid long enough, they turn soft and smooth just like pudding?! 

This coconut chia pudding is so smooth and creamy. It pairs well with almost anything: frozen fruit, nuts, smoothies, etc. It even makes a great topping for toast or a fruit pizza! You can change up the yogurt flavors you use, add in some cinnamon, or ginger for an extra kick too! Coconut Chia Pudding will not disappoint!

I also love to add some Natural Citizen Organic Protein or Organic Energy to round it out, so it can stand as a complete meal on it's own. Perfect grab-n-go breakfast anyone?


coconut chia pudding
coconut chia pudding

Coconut Chia Pudding

Yield: 2 servings

1/3 cup chia seeds

1 container 2% coconut Siggis yogurt

2 Tbsp Medjool Date Paste*

2 scoops The Natural Citizen Organic Protein

1 cup unsweetened almond milk

Combine the first four ingredients in a 12oz. wide mouth mason jar, or another 12oz. container with a lid. Using a fork, mix well until fully combined. Add almond milk until the jar is full, leaving about a 1/4 inch room at the top. Secure lid, and shake well until fully combined. Refrigerate for at least 4 hours or overnight. Enjoy as is, or pair with your favorite frozen fruit, nuts, or even my homemade Raspberry Chia Jam!


Medjool Date Paste

6 Natural Delights pitted medjool dates

2 cups filtered water

Combine medjool dates and water in a small saucepan and bring to a boil. Let boil for 10 minutes with lid on. Remove from heat and let it cool for 10-15 minutes. Place medjool dates and 1/4 cup of liquid in food processor and process until smooth. (You may need to stop and scrape down the sides 1-2 times.) Store in a small mason jar or another container with a lid for up to 7 days.