So it may be way past blueberry season, but I had a bunch of local berries on hand that I froze over the summer. So while everyone else is making pumpkin spice everything, I’ve been on a big chia pudding kick- it’s delicious, endlessly customizable, quick and easy to make, and you can prep it the night before. It’s also great for you- packed with protein, calcium, omega-3s, and tons of antioxidants.
1 cup blueberries
1 cup milk (I used homemade almond milk)
2 Tbs. raw cacao powder
1 Tbs. maple syrup + more to drizzle to taste
1/2 tsp. vanilla extract
Small pinch sea salt
Pinch of cinnamon (optional)
1/2 cup chia seeds
1. Blend together the blueberries, milk, cacao, maple syrup, vanilla, salt and cinnamon.
2. Remove from the blender and stir in the chia seeds.
3. Let sit in the refrigerator for at least an hour (or overnight), stirring occasionally. When ready to serve add a drizzle of maple syrup if you want it a little sweeter. I topped mine with maple syrup, blueberries, dried coconut and cacao nibs.
Serves 2 (or gives you leftovers for tomorrow morning!)
Don’t like the texture of whole chia seeds? Just blend them into the blueberry mixture and it will firm up like a smooth pudding!