Need an excuse to eat chocolate pudding? Look no further…
This is one of my favourite breakfasts (or desserts) since I love both chocolate and the nice pudding texture that soaked chia seeds creates. This dish is also selenium-rich given the inclusion of Brazil nuts, which are very high in this mineral.
The selenium in Brazil nuts is important for supporting the thyroid and for its antioxidant benefits. Selenium has been shown to lower the risk of heart disease and cancer and also plays a role in reducing inflammation.
Cacao is high in anti-inflammatory flavonoids and magnesium that are protective for cardiovascular disease. And, the fats found in cacao do not elevate cholesterol levels. It’s the sugar added to it that is the problem, so be sure to choose the darkest chocolate that you can tolerate when you’re having a treat!
Chia seeds are typically considered a “superfood” since they are high in antioxidants, vitamins, minerals, fiber, omega 3 fats, and protein. You don’t get much better than that! They are great for your skin health, digestion as well as for boosting your energy and metabolism.
References: The Encyclopedia of Healing Foods, Michael T Murray, Atria Books, New York, 2005.
Chocolate Chia Seed Pudding
- 1/2 cup Brazil Nuts
- 2 cups water
- 1/2 cup chia seeds
- 1/4 cup unsweetened cacao powder
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1 tbsp maple syrup add more if desired
- nut bag or several layers of cheesecloth optional
- Blend Brazil nuts in water in a high-speed blender until you get smooth, creamy milk. If desired, strain it with a nut bag or several layers of cheesecloth.
- Add Brazil nut milk and other ingredients to a bowl and whisk until combined. Let sit several minutes (or overnight) until desired thickness is reached.
- Serve & Enjoy!