My husband can eat dinner and then walk away from the kitchen for the rest of the evening. I, on the other hand, view dinner as nothing more than a gateway to dessert.
My dessert/post-dinner snack is usually something like popcorn, Greek yogurt with cinnamon, a piece or two of dark chocolate, hot chocolate, or chia pudding– which has been the case a lot lately.
Chia pudding sounds kind of nasty, and I do have to say that it really isn’t the prettiest thing in the entire world. The texture even takes some getting used to.
I realize that this is probably the most unappetizing set-up for a recipe ever, but I promise that, despite everything I just said, this chia pudding really does taste good (especially with some strawberries, cherries, and/or raspberries mixed in). Not to mention, it is incredibly healthy!
Chocolate Chia Pudding
(serves 4)
Ingredients:
- 1/2 cup of chia seeds
- 2 cups of cashew milk (or almond milk)
- 2 Tablespoons of cacao powder
- 1 teaspoon of pure vanilla extract
- 1/2 teaspoon of ground cinnamon
- A pinch of sea salt
- Stevia or sweetener of choice, optional
Directions:
Pour chia seeds and cacao powder into a large mixing bowl. Slowly add cashew milk and mix well until there are no clumps. Next mix in the vanilla, cinnamon, and sweetener (if using). You should cover and refrigerate this mixture for at least two hours, but I find that it turns out the best if I refrigerate it overnight. I also suggest pulling the bowl out of the fridge periodically and mixing everything up again.
Sometimes I also like to add a few drops of peppermint into the mixture and garnish with some cacao nibs, coconut flakes, or carob chips when I want to switch things up a little bit.
Do you snack after dinner? Are you a fan of chia pudding?
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