Basic Chia Pudding

Pictured above from left to right: Lemon Chia Pudding, Chocolate Chia Pudding and Vanilla Chia Pudding.

This adapted recipe, and its variations, is from the book Living Candida Free. It is raw and contains no sugar so it is a great dessert when you are craving something sweet but need to avoid sugar.
I make each pudding in a mason jar and store in the fridge so they are ready to go.  Also, the longer they sit in the fridge, the firmer they become. Each jar contains 2 servings.
Basic Vanilla Chia Pudding

• ¼ cup (60 ml) whole chia seeds
• 1 cup (250 ml) almond or another nut milk
• 1 tsp. (5 ml) pure vanilla extract
• Pinch of fine sea salt
• 10 drops plain liquid stevia, or to taste

Combine all ingredients in a medium sized mason jar. Seal and shake. Store in the fridge overnight.  Shake or stir before serving.
Variations:
Lemon Chia Pudding: Add the zest of ½ an organic lemon to the pudding with the other ingredients.  Increase stevia to 15-20 drops or to taste.
Chocolate Chia Pudding: Add 2 tablespoons (30 ml) raw cacao powder with the other ingredients.  Increase stevia to 20 drops or to taste.
 

To print these recipes go to: recipe_basic_chia_pudding.docx