Now I know some of you might spaz out at the thought of eating chia seeds. It’s ok, and totally understandable. It’s a texture thing and the texture is undoubtedly weird, but at least to me it’s a good weird. Smooth and creamy with a little bit of bite to it – like rice pudding but not quite.
But this is coming from one of those weirdos that actually likes rice pudding, so maybe it’s just me.
But if you’re not a fan of the texture, you can let the seeds soak overnight and then pop them into a blender for 30 seconds. You’ll be left with a perfectly smoooooth Barry White style chia pudding.
This time I was craving peaches and pistachios with whipped cream – kind of a like a light summery peach pie in a jar. For variety, I added a couple layers of almond yogurt and roasted peaches to the mix and it gave it the perfect amount of sweetness without going overboard. To get the smoothness factor just right, I experimented with several different bases – everything from water to almond milk – and I finally settled on a mix of coconut cream and cashew milk. I think it's just the right amount of creaminess without the addition of dairy or added sugars. But I’ve seen this made with cream, yogurt, and kefir, all of which would also give it a nice fluffiness, so feel free to test the waters until you find something you like.
And if you want to get really weird, I think this would be delicious with a drizzle of whipped goat cheese.