I’ve gotten into a bad habit lately.

Mug cakes.

Every night.

They’re kind of spongy and gross but they’ll do at the end of the night when you’ve been eating salads and almonds all day and all you can think about is cake.

I’ve been topping them with whipped cream and sprinkles but I ran out of whipped cream and was so desperate that I actually scraped the icing off my watermelon cookies.

I’m sure I looked like an absolute maniac.

So I’ve been trying to come up with other things I can have at night to kill my sweet tooth and this chocolate chia pudding seems to do the trick. I’m not a pudding person but the chia seeds add loads of texture. I’ve been topping it with bananas and a spoonful of Justin’s Maple Almond Butter – ugh, so good.

This calls for only 3 ingredients and it couldn’t be easier. I usually make some in the morning and then the chia seeds work their magic all day so that by evening, it’s thickened up and pudding-like.

One year ago: Spicy Basil Pork
Two years ago: Almond Flounder Meuniere
Three years ago: Tourteau de Chevre
Four years ago: Buckwheat Pancakes

Chocolate Chia Pudding
Servings: 1 serving
  • 1/2 cup chocolate almond milk
  • 2 tablespoons chia seeds
  • 1/2 teaspoon vanilla
  1. Whisk all ingredients together in a small bowl. Cover and refrigerate for 30 minutes; stir to break up any chia clumps. Return to refrigerator and refrigerate until ready to eat.




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