Chocolate Hazelnut Chia Pudding

By now most people have heard (and eaten) chia pudding in some form or another. It can be fascinating to see the gelatinous almost creamy pudding come to life.  Although some like the trademark grainy, seedy texture of chia pudding, not everyone does- including me (who likes getting chia seeds stuck in their teeth? Not I!).

And that’s why this recipe stands out. This blended version offers a smoother texture – more similar to a traditional pudding.  This can be a light meal, especially if you pick some hearty toppings, or a quick snack.  As a bonus, the chia seeds are filled with fiber, keeping you not just full and satisfied, without making you feel sluggish.  The protein powder adds a punch of flavor, while the hazelnuts add crunchiness.  Quick and easily portable.  Oh yea, and it can be made ahead of time and left in the fridge for days. What more could you ask for from a pudding? 

2 tbsp chia seeds: full of fiber and protein to keep you full

¾ cup milk – I vote for coconut, but really any milk will do

1 scoop chocolate protein powder: gives this pudding its protein and sweetness

2 tbsp hazelnuts, toasted and roughly chopped:vitamin E, manganese, and copper

Pinch of salt: rich in various minerals

1 tbsp coconut chips, toasted (optional):yummy fats

Directions

Add chia seeds, milk, protein powder and salt to blender.

Blend on high until chia seeds are broken down and the pudding is smooth. The chia seeds should resemble small speckles (think vanilla bean flecks or cracked black pepper).

Pour into a container and refrigerate for at least 4 hours, up to overnight.  When pudding has thickened, top with hazelnuts and coconut.  Either sit down and enjoy, or top with a lid, take with as you go along your way.

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