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Chia seeds, the same seeds used to grow chia pets but for human consumption, are very high in calcium as well as omega-3 fatty acids. They are very versatile and can be used to make crackers, puddings, refreshing drinks (such as Chia Fresca, popular in Mexico) and more. They can also be sprinkled on salads and desserts for added crunch. When soaked, they will become gelatinous, and the pudding will be similar to tapioca pudding.

Ingredients (serves 4)

• 1/2 cup to 1 cup chia seeds, depending on how thick you like your puddings
  
  
• 1/2 cup raw cacao powder
  
  
• 3 Tbsp + 1/2 cup agave nectar
  
  
• 1 cup raw hazelnuts
  
  
• 1 1/2 tsp pure vanilla extract
  
  
• 2 Tbsp raw coconut oil
  
  
• Celtic Sea Salt®

Directions

• Blend the hazelnuts with 3 cups water and 3 Tbsp agave. Strain the liquid through a nut milk bag or cheesecloth to remove the fiber.
  
  
• Mix 2 cups of hazelnut milk with the chia seeds. Let stand, stirring occasionally.
  
  
• Blend the remaining 1 cup of hazelnut milk with the cacao powder, agave nectar, vanilla extract and coconut oil, along with a dash of sea salt. Mix in the soaked chia seeds and refrigerate.
  
  
• The pudding will keep well for a week in a sealed container.
  
  
• Variation: Not-Tella Chia crackers. Follow the directions above using 1 cup chia seeds. Spread the pudding onto 2 dehydrator sheets lined with Teflex. Dehydrate for about 6 hours, or until you can flip the crackers onto a mesh tray. Dehydrate further until crisp. The crackers will not be as crisp as flax crackers, and will be more like fruit leather.

Note: Please share your favorite recipes with other readers by adding them in the Comments section below.

Joanna Steven is co-author with Tonya Kay of raw vegan nutritional analysis eBooks available at Kayos Market. She contributes to the Raw Divas and Raw Mom websites, has been published in Get Fresh! and writes her own blog.

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