Chia seeds are a powerhouse of nutrients. They’re loaded with protein, Omega-3 fatty acids, and fiber. Plus they’re packed with calcium, magnesium and manganese. They’re also gluten-free! When chia seeds are soaked in liquid, they turn into a decadent creamy texture that’s ideal for dessert recipes. So as we enter this festive fall and holiday season, here are my favorite good-for-you chia seed dessert recipes, whether you want to enjoy them during a cozy night at home or impress your friends at the next dinner party.
Chocolate Chia Mousse
Pour 1 (12 oz) can of coconut cream into a blender, add 1/4 cup of chia seeds, 1/4 cup of maple syrup and 1/2 cup of cacao powder. Let it sit in the blender for 10 minutes, allowing the chia seeds to swell up to 10 times their size. Once it has formed a tapioca consistency, purée for 30 seconds or until smooth. Pour into serving cups and let it set for 4 hours. Top with fresh cherries.
Chia Pudding with Kiwi and Pomegranate Seeds
Place 3 tbsp of chia seeds in a mason jar and pour 12 oz of almond milk over them. Shake the jar until the chia seeds are fully immersed in the liquid. Let it sit for 15 minutes. Once seeds have swelled to a tapioca consistency, stir in 1 tsp of coconut sugar. Pour into a serving bowl and top with chopped kiwi fruit and pomegranate seeds.
Raspberry Coconut Chia Pops
Place 3 tbsp of chia seeds in a mason jar and pour a 12 oz can of coconut milk over them. Shake the jar until the chia seeds are fully immersed in the liquid. Add 1 tbsp of coconut sugar and 3/4 cup of raspberries. Stir well. Let chia pudding set for 2 hours then pour into ice pop molds and freeze overnight.
Raw Cherry Chia Bars
In a food processor, add the following:
• 1 cup raw pecans
• 1/2 cup dried cherries
• 1/3 cup almond butter
• 1/4 cup raw pumpkin seeds
• 2 tbsp chia seeds
• 2 tbsp maple syrup
• 1/4 cup of shredded coconut
Grind until a paste is formed, about 2 minutes. Add mixture to a baking try and place in the refrigerator for 2 hours. Slice into bars and serve.
Lemon and Mango Chia Parfait
Place 3 tbsp of ground white chia seeds in a mason jar and pour a 12 oz can of coconut milk over them. Add a pinch of vanilla bean, 1 tsp lemon zest and 3 tbsp maple syrup. Let it sit for 30 minutes or overnight until thick. Pour into serving glasses then top with freshly sliced mango.
Cacao Chia Cherry Ice Cream
• 18 oz coconut cream
• 2 tbsp of cacao powder
• 3 tbsp of maple syrup
• 1 tsp vanilla extract
• 1 oz melted unsweetened chocolate
• 4 pitted dates