I'm just gonna acknowledge this up front. Sugar and I? We go way back. Way, way back. And I'm guessing I'm not alone here. Getting off sugar was one of the hardest things I've ever done, only a little behind getting off coffee. I won't say I never indulge anymore, but since the painful period of going sugar free, I'm thoughtful about my indulgences and when I do want something sweet, I reach for honey, maple syrup, or coconut sugar before the refined stuff.
Sometimes though, I just want a little sweet treat, and on those occasions, it's great to have an arsenal of recipes that won't put you into a sugar coma. This pudding is one such recipe. It's packed with healthy, filling fat from the coconut milk, and the chia seeds plump up to provide a thick pudding. I'm also crazy in love with chai spice, and I reach for a combination of cinnamon, cardamom, ginger and nutmeg for everything from warm "cereal" to dessert and coffee.
P.S. Did I mention it's easy?? Extra win!
1/2 cup chia seeds
1 can full fat, unsweetened organic coconut milk
splash of coconut water
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp vanilla extract
3/4 T dark maple syrup (this yields a very subtly sweet pudding)
pinch of salt
Combine all ingredients and stir well. Give a quick periodic stir for the first 30 minutes so chia doesn't clump, then let set in the fridge for 2 hours. Sprinkle with a few mini-chocolate chips when serving if you're so inclined.