Ramadan Recipes: Chocolate chia pudding

Ramadan is the time when we try to convince ourselves that it is okay to overindulge and eat that second bowl of ice cream or another slice of cake, but it does not have to be time when we let ourselves go. In fact, it is the perfect time to develop a better awareness of how you eat and what you choose to eat. We all look forward to ending our long day of fasting with something sweet and tasty so why not explore some other options beyond the cake and ice cream and reach for a jar of chocolate chia pudding!

 

Chia Seeds

 Lots of nutrients and very few calories

Loaded with Antioxidants

Low carb, high fiber food

High in protein (14% protein)

Helps to maintain/ lose weight

Almond Milk

 Helps manage weight

Good for skin

Helps to strengthen and heal muscles

Cocoa Powder

 Contains phenethylamine which helps with depression

Contains antioxidants

Helps lower LDL cholesterol

Contains minerals such as calcium and potassium

Walnuts

 Reduces risk of heart disease

Lowers blood pressure

Prevents cancer

Contains melatonin which helps you sleep better

 

 

Prep Time: 10 min.

Total Time: 10 min.

Serves: 1

Ingredients:

  • 2 tbs chia seeds
  • 1 cup almond milk
  • 1/2 tsp vanilla extract
  • 2 tsp cocoa powder
  • A sprinkle of cinnamon
  • 1 tbs maple syrup
  • A handful of crushed walnuts

 

Directions

Begin by gathering and measuring out all your ingredients. You can make this chia pudding in a mason jar or a small container with a lid. If neither of those is available to you, you can use a regular bowl, just be sure to cover well before placing it in the refrigerator.

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Add chia seeds, milk, vanilla, cinnamon, cocoa powder and maple syrup and stir very well.

 

altmchia2 It may seem that the cocoa will never blend into the almond milk, but stick with it and keep stirring. It also helps to smash the larger pieces of cocoa powder between the spoon and the side of your container. If your container has a lid close it tightly and shake it up!

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Make sure the cocoa is blended in well, once blended you can add in the walnuts and stir them just enough to incorporate them into the mixture.

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Then, cover your chia pudding and place it in the refrigerator for 4-8 hours or overnight, this gives the chia seeds enough time to soak up the liquid and become soft. Once chilled, enjoy!

 

 

Tips:

  • The ratio of liquid to chia seeds in this recipe makes for a more soupy like texture, if you want your pudding to be thicker just add less milk (1/2 cup).
  • Most vanilla extract products contain alcohol, make sure you read the label, the one I use is from Trader Joe’s and it alcohol free!
  • As always feel free to experiment, this chia pudding is extremely versatile. Some other variations/ suggestions are to add: Raisins, chocolate chips, honey, sliced almonds, peanut butter, almond butter, cashew butter and coconut flakes.

Aya Owies graduated from Rutgers University in 2013 and she currently lives in the New Jersey area. She is a certified yoga instructor and has a passion for healthy and simple cooking. She loves experimenting with new ingredients and recipes and considers the kitchen her creative space.

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