What’s for Dessert? Chia Seed Chocolate Pudding

Add less water for a texture just like chocolate mousse!

Add less water for a texture just like chocolate mousse!

Chia seeds are very interesting!  When soaked in liquid the seeds surround themselves with a gelatin-like covering.  This property of the chia seed gives this vegan chocolate pudding the texture that is so familiar from childhood.  Chia seeds also have the highest concentration of omega-3 fatty acid in any plant-based food.  They even beat out salmon!

I prefer to think of this dish as just a yummy dessert, rather than approach the nutritional content of the food as a medicating force.  I believe that eating a diet of whole, plant-based foods that is sufficient in calories will satisfy all our needs for vitamins, minerals, macro and micro nutrients.  But I will note too that the tofu base of the chocolate pudding is high in protein and iron!

For a more dense pudding, substitute a ripe avocado for the tofu.  For a sweeter pudding, use two ripe bananas instead.

Ingredients:

2 Tablespoons chia seeds

1/2 Cup soy or other plant-based milk (which soy milk is the best?)

2 Tablespoons unsweetened baking cocoa powder

1 Teaspoon unsweetened pure vanilla extract

6 Ounces tofu (about 1/2 a block)

3 Pitted whole dates

Soak the chia seeds in the soy milk at room temperature until the seeds are thoroughly expanded and gelatinous, 30-45 minutes.  Combine the chia seed mixture with the tofu, cocoa powder, vanilla and dates in a blender.  Blend on high, adding a little water if needed, until very smooth.

 

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