Today’s post is from my dear friend, Celeste Santiago, who I met in a birthing class back when I was pregnant with my son Griffin. She’s a mother of 2 children who have different food allergies (some minor, some more severe), so she’s become a master at creative culinary magic! Her children are thriving thanks to her dedication to nutrition. ENJOY!
Chocolate… Chia Seeds… Avocado… SUPERFOODS! By the way, if you love Chia Seeds, be sure to check out Genevieve’s recipe for her DIY Chia Seed Drink. It will save you a ton of money and it’s delicious!
Why eat chia seeds?
Well, they have more omega 3’s than salmon, more potassium than bananas, more calcium than milk, and are loaded with antioxidants. They’re a complete protein and, unlike flaxseeds, they are very shelf stable and not prone to rancidity.
Enter Chocolate Chia Pudding!
So, I’m always looking for ways to incorporate chia seeds into my kids’ diets. This nutrient-dense pudding is a lovely treat and great for those with food allergies. It’s nut, dairy, egg, and coconut free!
This smooth and creamy version is not overly sweet so feel free to add more honey if desired 🙂
Ready for this easy recipe?
- 1 just-ripe avocado
- 3 tbsp cacao or cocoa powder (where to buy)
- 1/4 cup honey (where to buy)
- 2 tbsp chia seeds (where to buy)
- 3/4-1 cup water
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of sea salt
- Put all of your ingredients into a bowl.
- Using a high powered blender, blend all ingredients together.
- Chill in refrigerator for 30 minutes (at least) or freezer for 10 minutes before serving.