In my last post, I mentioned the benefits of these tiny, relatively inexpensive seeds!

Why chia seeds?

In Bangladesh, a substitute for these seeds is basil seeds or ‘tokma.’ They are usually taking during the month of Ramadan to keep feeling fuller for longer. They have the same properties as chia seeds whereby they swell up upon contact with liquids. 

You can make these cups for a week at a time and they are really delicious for that afternoon pick me up snack or dessert cravings. They are slow releasing so they also work really well as a snack pre work out giving you the fuel to push through, thats when I usually take it. 

Everyone needs that bit of chocolate in their lives, I know I do! This is a great dessert packed with nutrients and satisfies that sweet tooth. 

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What do you need for chocolate chia pudding cups?

2 tbsp chia seeds (black or white)

1/2 cup of fresh almond milk or skim milk or unsweetened coconut milk

1 tbsp unsweetened cocoa powder or baking cocoa powder 

1.5 tsp honey, you can increase it to your liking 

Shaved chocolate for garnish 

Mix all the ingredients together, fill cups and chill overnight. Serve with fruits and shaved chocolate. 

You will make 6/7 shooter cups 

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What do you need for vanilla chia puddings?

2 tbsp chia seeds (black or white)

1/2 cup of fresh almond milk or skim milk or unsweetened coconut milk

1 tsp good quality vanilla extract 

1 tsp honey 

You will make 6/7 shooter cups 

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Whisk all the ingredients together in a bowl and fill shooter cups. Refrigerate overnight and enjoy! You can add more honey or nuts or fresh fruits on top when enjoying this cup of deliciousness. 

I also add them directly to my morning smoothie. You can sprinkle them over your salad or soup. There is no one way to enjoy this superfood!