I have a firm belief that chia pudding looks like frogspawn – the stage before a frog becomes a tadpole. If you’ve never seen frogspawn I advise you not to look it up otherwise you’ll never eat chia seeds again.
On Whole30 there are almost zero ways to consume a) anything dessert like or b) anything egg-free for breakfast. Enter the chia seed. Use it to thicken a smoothie, or create a breakfast all on it’s own.
You essentially make chia pudding by adding the seeds to any form of liquid. They swell up and become the consistency of tapioca. Which I find somewhat stomach turning. But needs must. I also think that chia pudding needs some form of sweetener to be even close to edible. This could be honey, agave maple, stevia, or in my case right now, some vanilla paste and dates.
It serves a purpose and keeps me full while I can’t consume delicious things like oats and Greek yogurt (never thought I’d refer to those two items as “delicious”), and I am having fun trying to make it taste good. Here’s my latest attempt…
Coconut Vanilla Chia Pudding with Dates and Mango
INGREDIENTS
- 3 tbsp chia seeds
- 1.5 cups unsweetened coconut milk
- 1/2 cup shredded unsweetened coconut
- 1 tsp vanilla bean paste
- 2 dates, finely chopped
- Fresh mango, diced
METHOD
- Shake all the ingredients (except for the mango) together in a mason jar.
- Leave in the fridge overnight.
- Open jar and top with mango.
- Close your eyes while you eat it.
epicuriousbrit 