 A lot of hype is surround seeds lately. Chia seeds. Flaxseeds. Hemp seeds. Pumpkin seeds. Seeds are everywhere as if they have never existed until last week. Which, may I point out seems weird because most of the advertising claims that these superfoods have been around for thousands of years. I've never really thought too much about the hype because we have eaten seeds for as long as I can remember. When you are 99% vegan, you learn to eat certain types of foods. I stir hemp seeds into oatmeal, soy yogurt, and muffins. I grind flax seed into soups, salads, and smoothies. And to appease my salt addiction, I munch pumpkin seeds. Shoot, I throw pumpkin seeds onto just about anything. But, I haven't used chia seeds so frequently. Because of their high fat content, I reserve them for spare occasions. Until recently. Until I realized that their congealing qualities are excellent for non-vegan desserts such as pudding. Yes, pudding. Or the fact that they make excellent jams. Sure you can put them into a morning smoothies, but the little buggers stick to the side of the blender and it really is a waste. My experiments with chia seeds proves that chia seeds need time to sit within the medium for a while, perhaps overnight. My proof? It's in the pudding. The Recipe Ingredients · 3 tbsp chia seeds · 1 cup unsweetened chocolate almond milk · 2 tbsp cocoa powder · ½ cup packed dates · A squirt of honey or 1 tsp vanilla extract · 1/8 tsp salt (I always use iodized) · Shredded coconut · Dark chocolate chips Directions 1. In a blender, mill the chia for 15 seconds. Don't worry if they don't break apart too much. 2. Add everything, but the coconut and chocolate chips, and pulverize for 1-2 minutes in the blender. 3. Pour the chocolate pudding into small jars. Top with coconut flakes and chocolate chips. 4. Store in the fridge for at least 8 hours before serving.
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