This chia hemp seed pudding is rich in inflammation-fighting omega-3 fatty acids, as well as vitamins, minerals, antioxidants and a whopping 12 grams of fiber.
2 tbsp (20 g) chia seeds
2 tbsp (20 g) hemp seeds
1 tbsp (7 g) raw cacao powder
6 small (40 g) pitted dates, or 2-3 large medjool dates (substitute sweetener of choice, see notes)
1/2 cup unsweetened plant-based milk
optional: 1/4 tsp grey sea salt
optional: 1/2 tsp pure vanilla extract
optional: 1 tbsp chocolate plant-based protein powder
Add all ingredients to a blender and blend to combine.
Add to a container and place in the fridge for a few hours up until overnight.
Add any desired toppings and enjoy.
You can substitute the dates with whole leaf stevia powder or extract, pure maple syrup, brown rice syrup or agave nectar. If you don’t use dates, you could also skip the blender and just everything in a container. Mix together everything except the sweetener and then sweeten to taste. I’d recommend starting with a a couple teaspoons of liquid sweetener and adjusting from there. If you’re using stevia, a small pinch or a few drops of liquid extract should do it.