Author Notes
I have not made brownies in ages but tonight created a pudding that brought back memories of licking brownie batter spoons (we weren't so concerned with salmonella in the '80s). Chia seeds make for excellent puddings and have a host of health benefits from antioxidants to protein to fiber to calcium. The pudding texture feels like tapioca and with experimentation the pudding possibilities are endless. If you are not a fan of agave nectar, honey or simple syrup can cut the bitterness of the cocoa. —lydiaencyclopda
Ingredients
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4 cups
unsweetened almond milk
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1 cup
organic raw chia seeds
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3 tablespoons
agave nectar (I used light agave nectar) plus more to taste
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4 tablespoons
high quality cocoa powder
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2 teaspoons
vanilla extract
Directions
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Place all ingredients in a blender. Mix/puree for 30 seconds to 1 minute. Let set in the refrigerator for 15 minutes, if you can, to let the chia seeds work their magic. In my experience, this tastes most like brownie batter when it is eaten soon after making. For extra mileage, though, store in a graham cracker pie crust. Enjoy!
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