I love this chia seed pudding. It’s a recipe that I have no guilt eating. Nope. None.
In this recipe I am using….Wild Blueberries (found year around in the frozen food section). LOVE these wild berries because they are wildly different from the regular blueberries you normally find in the produce section.
Their tiny blue bodies pack more intense flavor, color, and beneficial antioxidants than their cousin the cultivated blueberry. Want to support a healthier brain, heart, and eyes? Eat these guys. NOW.
Unfortunately, not all blueberries were created equal and most people don’t understand the differences. But once you go WILD you’ll never go back. Trust me. Click here if you want to learn more. Otherwise, just think of them as little vs. big. The little wild ones are twice as small in size as cultivated variety found in the produce section, so with the wild fruit you get more “berriness” in every bite. Plus, you can store them longer as you can only buy them frozen FRESH right in the bag. I buy the biggest bag I can find.
And when we combine these blue guys with chia seeds (Are you following me here?) You get a knock-your-socks-off-no-guilt dessert. Yeah! Chia seeds are another SUPER healthy food rich in fiber and a plant source of omega 3 fat.
I designed this recipe to be a serving for one. Of course you can double or quadruple it for more people. Good to the last blueberry!
- 2 tablespoons chia seeds
- ¾ cup almond or soy milk
- ½ teaspoon vanilla extract
- 1 tablespoon agave or sugar to taste
- 1/4 cup wild blueberries (defrosted)
- 1 tablespoon chopped walnuts
- Optional: shredded coconut
- Mix the chia seeds and nut milk in a small bowl with the vanilla and sweetener. Then chill in the refrigerator for at least 1-2 hours. Stir occasionally.
- Serve in a nice glass, topped with wild blueberries, walnuts and shredded coconut.
- Good to the last blueberry– Ahem…maybe we should make two servings next time!