Chia seeds! Who hasn’t heard of chia seeds lately. I feel like every where I look I see recipes popping up using these little seeds. They bring me back to childhood, but not because I ate them, but because I remember everyone growing them and having a cute little chia pet. But besides their ability to produce plants that can be transformed into pets, chia seeds are packed with nutritional benefits. Besides adding them to my smoothies I love making chia pudding with them. For this recipe I used white chia seeds because it was what I had on hand, they also come in black. Also I pureed my pudding for a creamier texture, but if you enjoy the texture of tapioca pudding I would suggest leaving the chia un-blended.
Blueberry Chia Pudding
- 1 cup unsweetened almond milk
- 1/2 banana *
- 2 dates pitted *
- 1/4 cup chia seeds
- 1/4 cup blueberries frozen or fresh
Place all your ingredients into a blender and blend. Place in a small container overnight so that the chia can work their magic and thicken the pudding. If you want the tapioca texture blend all ingredients minus the chia and stir them in at the end.
I served mine with a dollop of almond milk yogurt and extra blueberries
*I used two pitted dates for sweetness because my banana was not ripe. If your banana is ripe you can leave the dates out