Chia seeds are pretty much amazing. How are such teensy little things jam-packed with so much fiber, antioxidants, protein, and omega-3 fatty acids? That I don’t know, but what I do know is that chia seed pudding is one of the best guilt-free desserts I’ve ever eaten. I created this mint-chocolate variety because I pretty much look for any excuse to use unsweetened raw cacao, which may actually beat chia seeds in my book as one of the greatest good-for-you foods ever (healthful chocolate!), and which packs its own antioxidant punch. The mint leaves add a subtle flavoring, while the dates and pure maple syrup contribute a nice sweetness and eliminate the need for baddie processed sugar (hooray!).
-2 cups unsweetened almond milk
-1/2 cup chia seeds
-1/4 cup unsweetened raw cacao
-15 mint leaves, plus more for garnish
-4 pitted dried dates
-3 tbs. pure maple syrup
-1 tsp. pure vanilla extract
Combine all ingredients in a blender; mix well, then pour into a bowl or fun glasses or your choice. Let chill for at least a few hours – preferably overnight, as that will give the mixture optimal time to thicken. Makes about three servings.
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