I’ve had an obsession with chia seed pudding recently. Chia seeds are rich in Omega-3s & fiber, and fill you up quick. While there are many uses for the seeds, my favorite way to use them is chia seed pudding; it’s easy to make, and is the only pudding that makes a socially acceptable breakfast food! Since spring has officially hit, I chose to create a pudding using late spring/early summer fruits; apricots & peaches!
What you’ll need:
– 1 cup of almond or coconut-almond milk (unsweetened)
– 1 14 ounce can of coconut milk
– 1/4th cup chia seeds
– 1 yellow peach
– 2 apricots
– sweetener of your choice
To begin, blend canned coconut milk and almond milk in a large bowl. Stir chia seeds & desired sweetener into milk, making sure that they do not clump at the bottom. Allow chia seeds to soak for approximately 15 minutes, so they plump.