Did you know that chia seed is native to Mexico? Chia makes an excellent replacement for eggs in baked goods, is highly nutritious and a high protein superfood. It’s an important part of ancient Mexican and Mayan diets and translates to “strength” in Nahuatl. That’s for good reason as chia has more Omega-3’s than salmon, may help regulate blood sugar and is a great source of calcium. This chia pudding recipe really satisfies my sweet tooth and I’m happy to say that my son loved it, too. This is a healthier dessert choice since it does not contain any processed sugar. The cacao nibs give it a great texture and the berry toppings add a nice contrast. Feel free to add more milk if needed for a lighter texture. Coconut milk would also be delicious.
| 1 cup | Non-Dairy Milk Substitute (I used Ripple) |
| ¼ cup | Chia Seeds |
| 2 Tbl | Cocoa or Cacao Powder |
| 2 Tbl | Agave Nectar or Maple Syrup |
| 1 Tbl | Cacao Nibs |
| 1 tsp | Vanilla Extract |
| ½ tsp | Ground Canela or Cinnamon |
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