Mmmm. Let’s talk about chia pudding.
The thought of eating pudding for breakfast and still calling it ‘healthy’ had me at helloo-ooo. And then topping it with fruit and nuts and yogurt and coconut cream was just icing on the cake.
I saw this stuff at the grocery store the other day going for $4 for, ohhhh, about ½ a cup, and in typical Stephanie fashion I thought “uh, I could make that you guys!” (‘you guys’ being the invisible audience in my head). And so make it I did, for breakfast the next morning.
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.
Grilled Peach and Pistachio Chia Pudding Recipe
1/3 c chia seeds
1 c cashew milk
1/2 c coconut cream (+ extra for topping)
3 drops liquid stevia
1/2 tsp vanilla extract
3 medium peaches
1/2 c pistachios, shelled
1 small container almond yogurt
- Whisk chia seeds, cashew milk, coconut cream, stevia, and vanilla extract in a small bowl. Cover and allow to set up overnight in the refrigerator. The chia seeds should absorb the liquid and take on a nice, thick, pudding-like texture within a few hours.
- Wash and dry your peaches, then slice them into small wedges. Using a grill pan (if you have one) or a regular pan, sautee the slices over medium heat for about 4 minutes on each side. Once you start to see those pretty grill marks, remove the peaches and allow to cool.
- Take about half of the peach slices and combine them with the almond yogurt in a food processor. Lightly chop until the yogurt and peaches are combined. I left my peaches slightly chunky but you can make this as smooth or as chunky as you like.
- Finally, in a large glass, scoop a layer of chia pudding followed by a layer of peach yogurt. Throw in some shelled pistachios, then repeat the layering process. Top off with coconut cream, grilled peach slices, and some more pistachios.