Chocolate Raspberry Chia Seed Pudding
10 pitted dates, soaked in water for an hour or more to soften
1 ripe banana
1 cup raspberries
1/4 cup unsweetened cocoa powder
1 cup almond milk
1/2 cup chia seeds
Buzz up the dates, banana, raspberries, cocoa powder, and milk in
a food processor until smooth.
Pour into a bowl and stir in chia seeds.
Allow to sit for 5-10 minutes. The chia seeds will begin to
gel.
Stir well and refrigerate for several hours.
NOTE: You can have dates soaking in water in your fridge on
a regular basis, so they’re ready to use in puddings and smoothies. They keep
for at least a week, and the soak water is also a good sweetener.
Variations: Use any sort of vegan milk you like. Leave out the berries, and use an additional cup of milk instead. Leave out
the cocoa powder, or substitute carob powder. Try adding flavor extracts
like orange or vanilla. Add shredded coconut, raisins, goji berries, chopped nuts,
or anything else you might normally like in a tapioca sort of pudding.
