BOMB Salted Chocolate Chia pudding

Combatting the dryness in Colorado has been rough. I talked about how much I love drinking water, but you also have to hydrate from within with omega 3 fatty acids to really hydrate and lubricate your body. This is why I love chia seeds. They are great for joint health, digestion and an excellent source of Omega 3s. Check out my blog post on OH! Juice to learn more about healthy fats. I tried the grocery store chia viva chocolate chia pudding and was obsessed. I knew I could recreate it at home and wanted to share this recipe! 

I changed the recipe to a more manageable amount. Update below: 

  • 1 cup soaked chia (Start with 1/4 cup dry chia seeds soaked in 1 cup filtered water full details below)

  • 1/4 tsp sea salt

  • 1/4 cup cacao or coco powder

  • 1 lemon WEDGE juiced (about 1 teaspoon of lemon juice)

  • 1 can full fat coconut milk chilled in fridge using the cream only-Directions below

  • 1/4 cup maple syrup -chia via uses cane sugar in their recipe, but I like he naturally occurring sugars in maple syrup

  1. Soak chia seeds. Fill the jar or bowl you will be soaking in with 1 cup of filtered water. Add 1/4 cup of the dry chia seeds and whisk to combine (this prevents clumping). Chia seeds absorb around 10 times their volume rapidly (4 cups max). Soak these for at least 1 hour and up to overnight in the fridge.

  2. Take your coconut milk out of the refrigerator and scoop the cream off the top. Save the coconut water for another recipe or smoothie.

  3. Warm the coconut milk until it is more liquid and easier to whisk (can do this gently over the stove top, I add mine to a ceramic bowl and warm in the toaster for a minute)

  4. In a bowl whisk the melted coconut cream and maple syrup.

  5. Sprinkle in the cacao a tablespoon at a time and whisk to fully combine.

  6. Add in salt and lemon to your taste preference.

  7. Stir in the chia mixture.

  8. Refrigerate and enjoy for up to 1 week.

Fun toppings include: