I, like many people today, had a serious sugar addiction. No, it isn't fun admitting it, but some truths just cannot be ignored. There was a time when I chose to ignore my addiction to sugar, and ended up with a terrible case of leaky gut and candida overgrowth, meh! As my life and eating habits began to transform, so did my cravings for sweets, but I still enjoy a great dessert from time to time.
As desserts go, this one is extremely healthy. I am always looking to squeeze in a healthy dessert here or there so there is no guilt involved when I help myself to a serving or two. Chia seeds are one of many nutrient dense gifts from nature. Touted as a superfood, chia seeds are low in calories and fat, and loaded with fiber, protein, calcium, manganese, magnesium, and phosporus. The fiber helps keep you full and acts as an appetite suppressant, while helping to keep your colon clean. Some claim eating chia seeds has helped them lose weight. I haven't tested this theory, but it may be worth a shot.
Chia seeds are loaded with antioxidants so they can help ward off cancer. They are extremely high in omega 3 and omega 6 essential fatty acids, have been known to help ward off heart disease, and possibly assist in reversing type two diabetes. Their calcium and phosphorus content is great improving bone density, and can easily replace that after workout protein shake or sports drink due to their high quality protein and carbohydrate density.
After an intense workout, I usually reward myself with this low fat, cholesterol free treat. Try some chocolate chia seed pudding today, you'll love it, and your heart will too.
1/3 c chia seeds (ground)
1 1/2 c almond milk (or any nut milk)
2 tbsp maple syrup
2 tbsp cacao
2 pitted Medjool dates
1 tsp pure vanilla extract
Use high powered blender to pulverize the chia seeds into a fine powder. Scrape down the sides of the blender, then add remaining ingredients and blend for 60 seconds, stopping intermittently to scrape down sides of blender to ensure final mixture is smooth and creamy. Transfer mixture to an airtight container and refrigerate for two hours before serving.