Strawberry Chia Pudding (Paleo, Real Food, Vegan)

Happy 2018! Let's start off this year right with a brand new recipe! I just love how easily chia puddings come together, and I really love how delicious and filling they are. Chia pudding is one of my favorite breakfasts and it is great when you need something that is quick and portable in the mornings.

Chia seeds were highly valued by the Aztecs, prized for their medicinal properties and nutritional content. Chia, which means "strength" in Maya, was used to fuel runners and warriors because of their ability to provide long-lasting energy.

We now know that consuming chia seeds provides many more benefits and they are known for promoting health skin, reducing signs of aging, supporting the digestive system, and more. And this low-sugar pudding is a great family-friendly way of incorporating more of this super food into your diet!

As usual, I use a minimum amount of sweetener, and I really think it helps the strawberry flavor shine through. Feel free to add more sweetener according to taste.

I have used a can of full-fat coconut milk in this recipe, and while I think almond milk or even rice milk would work well here, please know that some of the creamy thickness would be sacrificed.

If you have been following my Facebook page, or Instagram feed, you may know that I use Young Living Essential Oils in my house and yes, sometimes in my food! I added a drop of Lemon Vitality™ oil to this recipe for an extra boost of flavor. You can order your own here.

Strawberry Chia Pudding

1 13.5 ounce can of full-fat coconut milk (or other non-dairy milk)
1 cup strawberries, fresh or slightly thawed (if frozen)
1/4 cup chia seeds
2 1/2 tablespoons coconut sugar, plus more to taste
1-2 drops Lemon Vitality™ Essential Oil (optional)
Sliced strawberries for serving (optional)
Hemp seeds for serving (optional)

Add the full can of coconut milk, strawberries, and coconut sugar to a blender jar and blend until smooth.

Pour the strawberry milk into a bowl or quart-sized mason jar and stir in the chia seeds until the seeds are well combined. Cover the bowl or jar tightly and refrigerate overnight.

Top with sliced fruit and a sprinkle of hemp seeds (optional) before serving. Store leftovers in the refrigerator.

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