Chocolate Laced Strawberry Chia Pudding

A couple of weeks ago, I sang the praises of chia seed, and offered some suggestions on how to use it to whip up a tasty, nutritious breakfast pudding.  (I hope you've tried it.)

Since then, I discovered that chia isn't just breakfast food.  With a few modifications and embellishments, a simple "breakfast pudding" can be transformed into a sexy Valentine's Day dessert!

Enter:    CHOCOLATE LACED STRAWBERRY CHIA PUDDING

INGREDIENTS

• 13 oz can classic coconut milk, full fat or light.  This makes a seriously rich, creamy and decadent dessert.  Substitute with other non-dairy milk for a lighter version.
  
• 1 cup strawberries, divided
• Natural sweetener to taste - maple syrup, honey, or stevia.  Optional, of course, but it does make the dessert more, well, dessert-y.  I used 1 Tablespoon of organic maple syrup.
  
• 6 Tablespoons chia seeds
• 2 teaspoons vanilla extract
• 2 Tablespoons chocolate chips or some version of dark chocolate.  Choose responsibly -- organic, fair trade, naturally sweetened... you know the type.
• 1/2 teaspoon  virgin coconut oil

METHOD

1.  Place coconut milk, 2/3 cup strawberries, vanilla, and sweetener of choice (if using) into a blender.  Blend until ultra smooth.

2.  Measure liquid and, if necessary, adjust chia seed amount to maintain a 1:4 ratio.

3.  Place chia seeds in large bowl.  Pour liquid mixture over seeds and stir until combined.  Let sit 5 minutes and stir again.  Transfer pudding into four serving dishes.  Cover and chill for a couple of hours.

4.  Before serving, garnish with slices of fresh strawberries and drizzle with chocolate which has been melted with coconut oil at low temperature. 

Enjoy!  And if there's any left over the next morning, it makes a pretty special breakfast!   ;-)