Gone are the days of chia seed sprouted sculptures—thank goodness! But old faithful is back in a big way. Chia seeds offer a quick and easy way to add protein, fiber, antioxidants, vitamins, minerals and even omega-3 fatty acids to your everyday diet. These tiny wonders can help curb cravings and reduce appetite because chia seeds expand in the stomach, increasing fullness and slowing the absorption of food. The Shake Mix That Tastes Like A Cake Mix® plays a major in this mouth watering, ‘cake batter’ blended chia pudding. Enjoy.
Blended Chia Pudding with Vi-Shape + Almond Milk
- 2 scoops Vi-Shape Shake Mix
- 6 tbsp. chia seeds
Did you know? Chia seeds were prized food among the ancient Maya and Aztecs—‘chia’ meaning ‘strength’ in Mayan—valued for their energy boosting properties. Mainly grown in Mexico, Guatemala and Bolivia, chia seeds are borne of the Salvia Hispanica plant, which grows natively in South America.
Chia seeds can be stored for up to two years due to their antioxidant content. When soaked in liquid overnight chia seeds take on a gelatinous, tapioca-like texture, absorbing up to 10 to 12 times their weight in water.
There are lots of ways to incorporate chia seeds into your diet. They can be added to oatmeal and Vi-Shape Shakes, folded into baked goods, soaked and used as an egg replacement (mix 1 tablespoon chia seeds with 3 tablespoons water and let gel) in recipes and sprinkled onto salads and yogurt.
- 1 ¼ cup almond milk
- 6-8 medjool dates (pitted)
- ¼ cup almond butter
- ¼ cup rolled oats
- 1 tsp. pure vanilla extract
- ¼ tsp. almond extract
- Combine and stir Vi-Shape, chia seeds, milk, dates, almond butter and oats in medium sized bowl. Cover and refrigerate overnight.
- Scoop pudding mixture into blender. Add extracts and splash of milk. Blend until smooth, adding more milk as needed. Keep pudding as thick as possible.
- Refrigerate in sealed container until chilled. Mixture will thicken as it sits. Serve and garnish with additional chia seeds as desired.