Chia pudding has become a staple in this house. It is so easy to make and can be made numerous different ways. This simple version is my all time favorite. Chia seeds are immensely healing and restorative for anyone with digestive issues. Additionally, chia seeds are a complete bio available source of protein with a myriad of nutritional benefits!

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I make our pudding directly in a mason jar. I use one cup of chia seeds to 4 cups of milk. My favorite milk to use is a homemade brazil nut milk, although sprouted almond milk is a close second. You can use any milk you desire, or spring water.

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I use a fork to stir immediately after adding the milk to prevent any clumps. You’ll want to stir the pudding after adding all the ingredients and then a final time about 15-20 minutes after all ingredients have been added.

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I then add-

1/4 cup grade B maple syrup

1/2 cup cacao nibs

1 TBSP maca powder

1 Tbsp vanilla powder (can use extract)

1 tsp cinnamon

pinch of Himalayan salt

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You can add any ingredients you want including fruit, nuts, goji berries, coconut, cacao etc. Something about the maple-vanilla, maca combo leaves me craving more!

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Viola!

Refrigerate until up to temperature and eat and eat and eat and eat!