Thursday, August 2, 2012

Chai Chia Pudding

This summer I've been making a lot of no cook meals to avoid heating up the kitchen:  smoothies, salads, half a watermelon.... and chia pudding.  Last night I felt like spicing up my usual concoction with a little cinnamon, and when I gave it a taste, my brain immediately signaled:  chai tea!  This simple dessert is like a pudding mixed with an after dinner toddy.  It's smooth, creamy, and comforting, and I'm already looking forward to eating more of it once the weather transitions to frosty nights and cozy blankets.

Start by measuring out 2 Tbl of chia seeds into a bowl.

Then take your Vita-Mix or other high speed blender and puree 4 figs, 4 medjool dates, and a handful of almonds with about a cup of water, adding more water as necessary to make a smooth, thick cream.  Add 1/4 tsp of cinnamon, 1/8 tsp powdered ginger, 1 Tbl coconut oil, and a pinch of sea salt, and blend for a few seconds.  If you like it sweet, you can add a couple of tablespoons of agave syrup, too.

Pour this mixture into your bowl and stir together with the chia seeds.  Refrigerate for about an hour, or until the chia seeds plump up and get gelatinous.  They kind of clump together at first, but just give them a few stirs to distribute the seeds until you have a creamy, tapioca-like pudding.

Perfect for a summer evening of porch sitting!

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