Okay there are about a million recipes out there for chia pudding, TBH. But here's MY take on it. The coconut milk, cinnamon and vanilla give it that horchata feel (in a totally not authentic and maybe it's just me way.). The pudding is a pretty great balance of healthy fat, protein and a kick of carbs, so it makes a deeeelightful breakfast too. Dessert for breakfast. whaaa? I know! If your looking for a little protein boost, I included the option to add collagen peptides (not gelatin!) to the mix.
Chia seeds are the cutest lil nutritional powerhouses. They are high in potassium, magnesium and calcium, contain omega-3 fatty acids, easily digestible protein, and fiber. When added to liquid chia seeds expand and create a pretty neat gel-- similar to tapioca. That gel trick is what gives this pudding it's excellent texture.
The pudding is lightly sweetened using dates. Dates don't sit well with some folks, so feel free to sub in a 1/4 cup maple syrup instead. It does change the texture just a bit.
Use a high-quality coconut milk-- it really makes all the difference. My favorite is Aroy-D or the Trader Joe's brand, neither have additives! And don't get lazy and skip the heating step. If you don't emulsify the fats in the coconut milk you'll be left with a gritty pudding (NOBODY WANTS THAT!). I speak from my lazy ass experience earlier this week.
Cinnamon Vanilla Chia Seed Pudding
Prep Time: However long it takes you to grab the canned coconut milk from the pantry and open it.
Cook Time: 15 minutes active, 4 hours inactive
- 27oz full fat coconut milk
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- 2 scoops collagen peptides (optional)
- 8 tbls chia seeds
- 5 dates
- 1/4 cup hot water
In a small bowl combine the dates and hot water. Allow to soak for 5-10 minutes.
Heat a medium, heavy-bottomed sauce pan over medium heat and add coconut milk, cinnamon and vanilla extract. Bring to a simmer and whisk to emulsify coconut milk solids. Whisk in collagen peptides if using.
Drain water from dates and add soaked dates to the hot coconut milk. Remove from heat.
Using an immersion blender, puree coconut milk and dates until smooth and frothy.
Whisk in chia seeds one tablespoon at a time, ensuring there are no clumps!
Transfer pudding to a glass jar. Give it one more whisk.
Allow to cool to room temperature on the counter, then transfer to fridge to cool for at least 3 hours (but it's best if it's overnight).
Obtain spoon. Dive in.