Cooking, Food & Drink, Gluten free, Health, Paleo, Products I like, Recipes
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4 reasons to love chia seeds, plus my favorite chia recipe

Last weekend, my niece and mom asked me about chia seed. They knew it was something healthy to eat, but they weren’t sure why, or how to use it.

Fortunately, when I worked at Delicious Living we answered this question, complete with recipes. Here’s a roundup of chia information from DL, plus my favorite chia seed recipe.

  1. Chia seeds are easy to use. Unlike flaxseed, you don’t have to grind chia to reap its benefits, and it’s incredibly versatile in recipes.
  2. Chia seeds are full of nutrients. Gram for gram, chia contains more fiber than flaxseed and more calcium than milk, as well as significant protein, potassium, and plant-based omega-3s.
  3. Chia seeds last a looong time. In the refrigerator, they’ll keep for up to two years.
  4. Chia has its own day. March 23 is National Chia Day — who knew? I love this chia infographic made in partnership with the fabulous Mamma Chia, maker of USDA certified organic chia drinks and bars.

My favorite recipe with chia seeds takes just a few minutes to put together, and then it sets in the fridge for a few hours. It’s gluten free, dairy free, vegan, and is sweetened with dates — no refined sugar.

Chocolate-Coconut Chia Pudding

Chia pudding FullSizeRender

Chocolate-Coconut Chia Pudding

Remove pits from 6 medjool dates  and soak dates in 1/2 cup hot water to soften.

Combine dates and soaking water in a food processor with 7 ounces coconut milk, 1.5 tablespoons unsweetened cocoa powder, and a dash of salt. Blend until smooth.

Transfer to a medium-large bowl and stir in 1/2 cup chia seeds (white or black) and 2 cups unsweetened almond milk. Refrigerate until set, several hours or overnight. Top with berries if desired.

Couldn’t be easier!

A few more chia recipes I love:

Watermelon-Chia Smoothie

Chia-Crusted Tofu

Chocolate-Date-Nut Bars

Fruit Skewers with Cardamom and Mint

How do you use chia? Post a comment below!

Photo credit: Ariane Phipps-Morgan


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