Chia puddings–they’re everywhere. And yet–surprise surprise–we haven’t had a single chia pudding recipe among our 1,000+ articles to date. Maybe because we just assumed it’s so ubiquitous. But chia is worth going over again–it’s one of the best vegan sources of Omega 3 fatty acids, and contains more Omega 3 per serving than salmon (!). Chia also has the correct Omega 3 to Omega 6 ratio (1:4). Since most Americans get too much Omega 6 and not enough Omega 3, adding chia seeds to your diet can help balance those out. In addition, chia seeds pack a ton of plant protein–3 g per tablespoon, and 12 grams in this recipe.
So here is a simple and sweet treat for summer when you don’t want anything too heavy. The white chocolate flavored pudding is perfectly matched by cherry “jam” and sweet blueberries. This would make a great, no-bake Fourth of July dessert, or make-ahead food to take to a picnic or the beach. (Or..picnic on the beach?! Go crazy!) Enjoy!
Cherry White Chocolate Chia Parfait
4 tbsp chia seeds
1 cup coconut milk (or another non dairy milk)
1/2 tsp natural vanilla extract
1/2 tbsp almond butter
1/2 tbsp raw cacao butter
1 tsp natural sweetener like maple or brown rice syrup (optional; I didn’t use any and it was sweet enough, but depends on your taste)
about 12-14 cherries, halved and pitted
1/4 cup blueberries
1. In a blender, blend coconut milk, vanilla, almond butter, cocoa butter, and sweetener (if using) until thoroughly combined. Move to a bowl, and add chia seeds. Combine with a spoon and let sit for 15 minutes, or until seeds have completely expanded.
2. Meanwhile, add the cherries to the now empty blender. Process for a bit until it reaches chunky jam consistency.
Also see: Vegan Ginger & Green Tea Ice Cream
Photo: Peaceful Dumpling