Hey guys! Happy Monday, hope you all had a fun weekend. Mine was pretty relaxing! I didn’t get any sun like I wanted, thanks to the wonderful Chicago weather 😉 it was cloudy all day Saturday and Sunday was too cold to lay out, of course! But thats alright, I know I have plenty of time to get my tan on. We ended up taking our pups to the dog beach Saturday, it made me so happy to see Chuy running around and playing with the other dogs, he was basically smiling and absolutely loving life. The dog beach was PACKED! You could get side swiped at any moment from dogs running every which way, and I definitely did a few times hah. Honestly it was kind of nerve-racking, but so fun to see all the dogs in their element. Taz is terrified of any dog other than Chuy so he would shriek anytime a new dog came near him. I don’t know why! Maybe because he is only 4 pounds and most dogs there were over 100 pounds and could gobble him up, thinking he was a squirrel? Haha. I ended up holding him a lot, he is my baby!! At least he is becoming more socialized.
Later that day we walked to a small specialty health food store nearby and picked up some of my favorite products (chia seeds, unsweetened shredded coconut, gogi berries and vitamin B12) and a few new ones that I have never tried before, like white Mulberry berries and liquid aminos (a soy sauce replacement) I think I will be making some plant-based stir-frys soon! I see pictures of oatmeal recipes topped with Mulberries all the time, any other ways you guys like to use them? They are good just alone as a snack too. Let me know, I would love some tips 🙂
And now on to the Chia Chocolate Pomegranate Pudding with Coconut Whip! I was ready to make something new with my chia seeds. Since going vegan, I have tried so many new recipes I would never have tried before! I did use chia seeds before in smoothies and oatmeal but I never tried making chia pudding. Chia seeds are not for everyone, they soak up all the liquid and become gel-like. Some love it, some hate it. It turns into a strange texture that takes some getting used to. But the benefits totally outweigh the peculiar texture.
Why Chia??
- Rich in omega-3 and packed with antioxidants for anti-aging benefits (more antioxidants than flaxseeds)
- Full of soluble fiber to keep you fuller longer
- Provide sustainable energy and balance blood sugar
- Easily digestible form of protein – 2 tablespoons = 3 g of protein!
- Rich in calcium, iron and vitamin C
- Raw, gluten-free
Basically, it’s a superfood that can be added to anything! Think oatmeal, yogurt, smoothies, smoothie bowls, popsicles, salads, soups, stir-frys, chia fruit water and lastly, pudding! The seeds have no flavor making them very versatile. They can soak up any flavor!
My recipe is on the sweeter side as I was craving everything and anything chocolatey and sweet. I could have eaten an entire bag of chocolate chips. So if you like chia and pudding and chocolate with a hint of pomegranate, then this recipe is for you. And of course I had to add some coconut whipped cream on top for more creamy sweetness, totally optional! I then topped the chia with cacao nibs and more pomegranate seeds! This recipe is fairly simple and will satisfy your sweet cravings while providing nutritional benefits. Score!
- Pomegranate Layer: 1 pomegranate (or 1/2 cup of pomegranate seeds)
- 1 cup unsweetened vanilla almond milk
- 1/4 cup chia seeds
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- Chocolate layer: 1 1/2 tablespoons cacao powder
- 1 cup unsweetened vanilla almond milk
- 1/4 cup chia seeds
- 1 ripe banana, mashed (optional)
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- *1 can coconut milk - refrigerated overnight (or 8 hours)
- 2 teaspoons sugar (I used coconut sugar. Cane or raw sugar is good too)
- 1/2 teaspoon vanilla extract
- Cacao nibs or chocolate chips for topping
- Cut pomegranate in half and remove seeds with hands (the color will not stain fingers, it washes right off) You should be left with about 1/2 cup of pomegranate seeds.
- Add 1/4 cup of the pomegranate seeds to a blender along with the almond milk. Blend until smooth. Pour into a small bowl. Add the chia seeds, maple syrup and vanilla extract. Whisk until smooth. Add in leftover pomegranate seeds and whisk. I like to taste bursts of pomegranate in my pudding. You can add all the seeds to the blender instead if you want. Refrigerate for 1-2 hours or overnight, until it reaches the consistency you like.
- In another small bowl, add cacao powder, almond milk, chia seeds, mashed banana, maple syrup and vanilla. Whisk until smooth. Refrigerate for 1-2 hours or overnight.
- Meanwhile, prepare the coconut whipped cream. Remove can from refrigerator and remove top. While in the fridge, the milk separated from the water on the bottom. We will only be using the white creamy part on the top. Save the coconut water on the bottom for a smoothie! Scoop out the white part into a medium-sized bowl. Add the sugar and vanilla and whisk until smooth and creamy. Can be placed back in refrigerator, covered, until the pudding is ready.
- When the chia pudding is ready, layer into 2 dessert glasses, add coconut whip and any toppings and enjoy!
Damn, thank you so much for posting this! It is gonna help when I order Chia Seeds at the grocery store! Super Fabulous!
Hi Shannon,
The photos of your Chia Chocolate Pomegranate Pudding are so mouthwatering! I have most of the ingredients for this delectable treat in my kitchen so I can’t wait to make this.I am so glad you shared this delicious recipe at the Plant-Based Potluck Party Blog Hop! I appreciate it!
Looks so yummy! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!