Recipe of the Week: ChaChaCha Chia Carob almond coffee Chia pudding I was inspired to try making this by my good friend and human@ease massage therapist Sue McFarland. She told me that to make chia seed pudding all you needed was chia seeds and almond or 2% milk and a little sweetener. You leave it in a jar overnight and whammo coblammo.....chachacha chia. But of course, that was way too simple for me and I just had to get a little creative cause thats how I do. So heres to you Sue...top that Ingredients ½ cup brewed coffee (chilled) ½ cup almond milk (see recipe) 1 tablespoon unsalted raw almond butter 1 tblsp pure almond extract 2 tablespoons honey 1 tablespoon unsweetened carob powder ¼ cup chia seeds Instructions Add your honey and almond butter to your coffee while its still hot. Let it dissolve and shake well. Chill for at least 3 hours. Blend brewed coffee, almond milk, almond extract, and carob powder in a blender. Place the blended mixture into a resealable large jar then add chia seeds. Seal jar and shake. Place in refrigerator overnight or for at least 3+ hours. I found it helps to shake it up a few times throughout the chilling process. Eat up. Breakfast is served.
Posted on: Fri, 14 Mar 2014 15:17:09 +0000
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