For my post-workout snack today, I pulsed together a chocolate chia protein pudding. Chia seeds are high in fiber and high in omega-3 fatty acids, which is something that vegetarians and vegans lack since we do not eat meat. Therefore, chia seeds (just like flaxseeds) are very delicious and easy to throw into any dish you are making – I put them in my oatmeal, salads, smoothies, etc. Dates, another ingredient I used in this pudding, is high glycemic but all natural sugar and very very tasty. Therefore, they are perfect for a post-workout snack since they help to level out your insulin and stabilize your metabolism to a point of increased weight loss. You can use raisins, dried cranberries, dried figs, or just simple honey or maple syrup as well to sweeten up the pudding. I personally just love dates, but if you have another preference from those I listed or ones similar to those, feel free to use them! Lastly, I used protein powder since I can’t use yogurt or other dairy products to get the protein I wanted. I’ve been using SunWarrior Chocolate Warrior Protein Blend lately. It’s completely plant-based and soy-free, high in protein and a complete protein, and it’s chocolate flavored (it also comes in natural and vanilla if you prefer) so I really enjoy it. It’s easy to throw into some of my entrees and snacks for additional protein so I really enjoy that flexibility and try to have 1 – 2 scoops a day. Overall, I think this chia chocolate pudding is the perfect balance of nutrients for a post-workout recovery snack.
Yields 2 Servings
Serving Size: 1 cup of pudding
2 deglet noor dates or 1 large pitted date (if you choose to replace the dates, use 2 tbsp of dried fruit or 1 – 2 tbsp of honey/maple syrup as the sweetener)
1 tbsp or 15g chia seeds
3/4 – 1 cup almond, soy, or hemp milk
2 scoops SunWarrior Chocolate Warrior Protein Powder (if you don’t want this to be a protein-heavy snack or want it to be more of a dessert, you can replace this protein powder with 1 tbsp of cocoa powder and 1/2 tsp of vanilla extract)
1 tsp cinnamon powder
Topping: 2 tbsp raspberries, strawberries, chocolate or carob chips, or crushed nuts of your choice
1. Place all of your ingredients (not the toppings) into a blender and pulse at a low speed, gradually increasing the speed until all of the chia seeds and the dates (or whatever you chose) are completely pulsed. You should end up with a very creamy pudding. If you added more milk, it may seem a little watery once blended, but it will harden once you put it in the fridge.
2. Taste the pudding and if you want it to be sweeter, add cocoa powder, dates, or a tbsp of maple syrup/honey accordingly.
3. Transfer the pudding into a serving bowl and place it in the fridge for about half and hour to an hour until it is chilled and looks like frozen yogurt.
4. When ready to eat/serve, top with your preferred toppings. You can use chocolate or carob chips, fresh fruit, shredded coconut, some crushed nuts, or any other toppings you prefer. My personal favorite was chocolate chips and fresh raspberries. My siblings enjoyed just plain chocolate chips, and my mother enjoyed shredded coconut with fresh fruit. So, try out what you like (it also depends on how sweet you chose the pudding to be so be sure to taste test it before you serve).