Blueberry Chocolate Chia Pudding

Since summer is berry season, I’ve been unable to hold back when I see cartons of them for super cheap at the farmer’s market.  It’s getting to be a problem.  But honestly, they’re so bright and beautiful! 

So I have been freezing lots of them so I can have fresh organic summer berries year round.  Even though I’m front loading the cost now, I’m pretty sure it’ll end up being cheaper than buying frozen organic fruit in winter.  Plus this fruit is at it’s height of ripeness.  You can’t get that in the freezer aisle.

Anyway, I’ve frozen a ton of blueberries already, so this pudding is another way to use these guys.  I didn’t feel like baking (or doing anything time consuming), so I decided to make a chia seed based pudding.  It tasted delish – and bonus – it took under 3 minutes to make.

I wish I had prettier photos of the final product because it was awesome.

Here’s the deets…

Blueberry Chocolate Chia Seed Pudding [vegan, gluten free, FODMAPs friendly]

Ingredients:

• 3/4 cups fresh blueberries
• 1 tbsp vanilla unsweetened almond milk
• 1 1/2 tbsp chia seeds
• 1 tsp cocoa powder
• stevia/maple syrup to taste (optional)

Directions:

Pulse blueberries with almond milk until just barely blended.  Lumps are good.

Add blueberries, chia seeds, and cocoa powder to a bowl and stir until combined.  Sweeten as you want. 

Refrigerate until the chia seeds have gelled and the pudding has set (it will be thick). 

Here’s the pudding after two hours in the fridge.  It look slike black sludge, but tasted fabulous.  I used barely any sweetener and just let the blueberries do their thing.  So good.

Double or triple the recipe to make multiple servings because this is a single serving Joey doesn’t share food kind of recipe.