Chocolate Citrus Chia

Ingredients

2 tablespoons chia seeds

non-dairy milk (about 3/4 cup, I’ll explain more later)

1 medium orange

1 teaspoon undutched* cocoa powder (Chocolate lovers: double up. I like to use 2 tsp, but some may find that too bitter. Chia in photos was made with 2 tsp cocoa powder)

1/4 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

Toppings: Fresh orange slices, cacao nibs, coconut flakes, ground cinnamon

Instructions

  1. Cut your orange in half along the invisible equator (between poles), then squeeze the juice out of one of the halves into a 1 cup measuring cup. You won’t fill it to the top with juice; you’ll probably squeeze out about 3-4 tablespoons. That’s perfect. Fill the remaining portion of the measuring cup with non-dairy milk (just mix it in with the juice) up to just below the 1 cup mark.** Save the other half of the orange for tomorrow to use as topping.

  2. Pour your milk/orange juice mixture into a 12-oz (or larger) air-tight container with lid, then add all remaining ingredients, except toppings. Whisk with a fork, then seal the lid and give it a good shake. Store in the fridge overnight, or at least 6 hours (for best consistency) before topping and enjoying.

Chia pudding can be stored for several days in the fridge, it will just get thicker as time goes by due to absorption.

*Cocoa powder can be packed with good-for-you antioxidants, but processing it (also called “alkalinization” or “dutching”), turns the cocoa turns dark brown and decreases the antioxidant value by 60 to 90 percent. Why not go for the good stuff? Link to study: Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders

**Play around with the amount of liquid used to find the consistency of chia that you enjoy. For a firmer, more alien pudding-like dish, use less milk. For a smoother, juicier experience, use more. This 9/10th cup of milk I use it just a personal preference.