I recently posted this recipe for Coconut Honey Butter, which is the base for an easy Chia Pudding. I call this pudding “eco-friendly”, because its made with a concentrated mix you’ve prepared, that doesn’t use boxes of watered-down (and possibly rancid) nut milk as the base. Therefore, it’s not promoting the production, packaging, and transport of what’s essentially a product that’s 85% water! Why use all that gas to truck boxes of water to stores where we buy it, and throw out the extra packaging?!
Sorry, did that sound like a rant? Back to the subject: Chia Pudding…
This is an easy recipe to whip up. Just do it six or more hours ahead of time (or overnight for a morning treat). The chia seeds will firm up this way.
- 1/2 c. coconut honey butter (see recipe)
- 1/2 c. boiling water
- 3/8 tsp. salt
- 1/4 tsp. almond extract
- 1/3 c. + 1 TBS. chia seeds
- 1/2 c. cold water
Blend first four ingredients until smooth: > 1/2 c. coconut honey butter > 1/2 c. boiling water > 3/8 tsp. salt > 1/4 tsp. almond extract
Pulse in chia seeds and cold water just until blended: > 1/3 c. + 1 TBS. chia seeds > 1/2 c. cold water
Let mixture rest at 5-minute intervals, pulsing to mix lightly every 5 minutes. Do this three times, then refrigerate pudding in serving dishes, or glass container.
Serve after it sets up, at least six hours later.