In the past, I used my old Samsung S3 camera phone and some afternoon lighting. Voila, out came the photos that showcased my recipes.
Not anymore, folks. I got a camera, a real camera, remember?
Old photo (not the worst):
Let me begin this post with, I used to think I was healthy in college, but I wasn’t. Far from it. I counted calories without paying attention to how nutrient dense each food item was. I’d cut out healthy foods if they were high in calories and was obsessed with chocolate pudding. No joke.
I consumed obscene amounts of the Snack Pack pudding cups that my parents kept me supplied with. I didn’t need much from them during that time, just chocolate pudding, fruit snacks, and a ride home every other weekend.
Fast forward a few years and a couple of pounds later, I discovered that one tiny cup of pudding contained 17 grams of sugar amongst other ingredients that I couldn’t pronounce. At that point in time, I knew that chocolate pudding and I were going to have a painful break up. We just didn’t have a healthy relationship, and so we bid each other good-bye and I never looked back on them again.
Fast forward a couple more years and I realized that my love for chocolate pudding could be rekindled…in a much healthier manner. There were so many chocolate pudding recipes floating around on the internet and so I decided to go ahead and make my own.
The best part about this recipe is that it is incredibly simple to make, tastes yummy, and is healthy! The chia seeds are loaded with fiber, Omega 3’s, and more. The unsweetened cocoa powder is a good source of antioxidants (same stuff found in berries). Not to mention that you can top this pudding off with more berries or fruits that are full of tasty vitamins. Pass me the spoon already!
This recipe will make about 4 servings. If you do not have a blender, scroll past the recipe and I’ll explain how you can make it without a blender.
- 2 cups unsweetened almond milk
- ½ cup and a tablespoon chia seeds
- ⅓ cup unsweetened cocoa powder
- 6 dates (pitted) -you can use more if needed or 3 tablespoons of molasses
- a pinch of salt
- Combine all ingredients into a blender. Blend, then taste and decide on whether or not you'd like to add more dates or molasses.
- Scoop into serving cups. You can eat it right away if you don't mind that it's warm. If you'd like it to be a bit thicker, then chill it in the fridge for a few hours and then serve it chilled with toppings of your choice (fruit or granola or even..chocolate chips?)
For those of you who don’t have blenders, you can make this pudding by adding the ingredients into a mixing bowl and substituting the dates for a few tablespoons of molasses or honey. You would have to chill the pudding for at least a few hours for it to reach a desired pudding like consistency.
This pudding is perfect for a mid-day snack, dessert, or even…dare I say it…breakfast. It will keep well in the fridge for a few days, but I’ll be honest with you, it won’t last long in there. Enjoy! If you like chia pudding, also try my PB & J Chia Seed Pudding.
And if you could please spread your support of this blog, go ahead and pin the photo or share it with the world! I appreciate it. Stay healthy and happy, y’all!