Mocha Chia Pudding

I typically use chia seeds as a topping for oatmeal or yogurt, but recently discovered that their hydrophilic properties make them a great candidate for use in pudding.  

The texture of chia pudding is similar to that of tapioca pudding.  If you prefer a smoother consistency, you could try pulverizing the seeds in a coffee grinder. 

What can be better than an indulgent tasting dessert that is actually super healthy!

Ever since attending the Ghirardelli Chocolate festival, I have become hooked on cacao nibs.  After sampling a nib at the festival, I decided to purchase a bag at Whole Foods (above).  Nibs have a pleasant bitterness, subtle chocolate flavor, nice crunch, and the health benefits of chocolate without the added sugar.  Clicking on the text will link you to a Huffington Post article with a low-down on cacao health benefits.

For breakfast, I especially like the combination of oatmeal with pumpkin, banana, berries and a sprinkle of cacao nibs and perhaps a few dashes of cocoa powder for good measure.

I have tried two brands of cacao nibs available at Whole Foods.  Navitas Natural nibs (front) are smaller, and slightly more expensive per ounce than the larger Divine Organics nibs (back).  The larger nibs are more crunchy.

Nutritional Highlight: Chia Seeds

Omega 3 Fatty Acids

Chia seeds are miniscule nutritional powerhouses.  They are high in alpha-linolenic (ALA) omega 3 fatty acids.  ALA omega 3s convert to EPA and DHA, which are the omega 3s found in fish. The conversion is inefficient, so it's best to get most of your omega 3s from fish.  

DHA is great for the eyes and brain.

EPA converts to eicosanoids which help lower blood pressure, decrease blood clotting, decrease inflammation, and prevent irregular heart beats.

Fiber

Chia seeds are also packed with fiber.  1 T of chia seeds contains 5 g of fiber!  To put that number in perspective, 1 medium apple contains 4 g.  

Fiber keeps you regular and is food for your gut bacteria.  There is a lot of new research looking at the importance of gut bacteria and its significance in combatting obesity and various diseases.

I made the Mocha Chia Pudding twice, the first version with 1 T of cocoa powder (back) and the second with 2 T (front).  The 2 T version masked the coffee flavor and was a little too bitter, making it necessary to add some honey.  

Mocha Chia Pudding
Printable Recipe

Notes
A great way to use any leftover coffee. 

Increasing the cocoa powder beyond 1 T will make the pudding a bit bitter and will mask the coffee flavor.  

You can substitute milk for the coconut milk, but will need to use the 2 T chia seeds because regular milk is thinner and some of the special flavor is lost.  If you don't want to use coffee, substitute with regular milk, not extra coconut milk.

I have frozen my extra coconut milk without any negative textural effects if you're worried about opening a can and not knowing how quickly you could use the rest.

Ingredients
1/4 c coffee
1/4 c coconut milk (not coconut cream)
1 T cocoa powder
1/2 tsp vanilla extract (a splash) 
1 1/2-2 T chia seeds*
pinch of finishing sea salt, opt.

Process
Combine the above ingredients in a jar via shaking or put everything into a decorative ramekin and gently stir until the cocoa powder gets incorporated.  Sprinkle with finishing salt and cacao nibs if desired and top with fresh berries and mint.
* 1 1/2 T for a looser and 2 T for a firmer texture. 

Bonus: Choconana Chia Pudding
Printable Recipe

Notes
Espresso enhances chocolate flavor without providing a mocha taste.  

More cocoa powder can be used in this version without being too bitter because the banana provides natural sweetness.

If you don't want any banana flavor, you could use 4 Medjool dates instead. 

Ingredients
2 1/2 T cocoa powder
1/2 ripe banana
1/2 c coconut milk
1/2 tsp vanilla extract (a splash)
dash of cinnamon, opt.
1/4 tsp espresso powder, opt.
pinch of finishing sea salt, opt.

1 1/2 or 2 T chia seeds*

Process
Combine everything but the chia seeds in a small blender or food processor and blend.  Pour into a container or ramekin and stir in the chia seeds.  

Chia seeds would be tricky to get out of the blender, so that's why they're added later. 

Sprinkle with finishing salt and cacao nibs if desired and top with fresh berries and mint.
* 1 1/2 T for a looser and 2 T for a firmer texture.