Chillin' in the Kitchen: Chipotle Nutella Chia Seed Pudding

I am in love with chia seeds. I eat them every day - in smoothies, in oatmeal and even as part of a sweet treat. They are good for you and super versatile. Plus, unlike flax seeds, they don't need to be ground up to be enjoyed. Once they are mixed with water, they expand and create a gel-like substance, so if you have a problem with the texture (similar to tapioca) you can zip them through a blender or food processor to smooth it out.

In my search for healthier choices for sweet snacks, I discovered chia seed pudding - it makes for a great dessert or late night snack, but it's healthy enough you can eat it for breakfast. The beauty of it is once you get the base of it down (chia seed + liquid) you can add whatever you like to it to give it flavour. I've made a few different versions (peanut butter & coconut milk, maple syrup and walnut, coconut and berries, etc.) and they all turn out great. Use your favourite flavours and make it as complicated or as simple as you like!

This is our current favourite flavour - Chipotle Nutella Chia Seed Pudding. The chipotle gives it a smoky spicy kick and the Nutella gives it just the right amount of sweetness. Jeff likes it blended to smooth it out, but I prefer it whole. Either way, it's delicious!

Chipotle Nutella Chia Seed Pudding
makes 1 serving

1/2 C milk (I like using almond or soy)
1 Tbsp Nutella
1 pinch salt
1 dash chipotle chili powder
1 pinch cinnamon
2 Tbsp chia seeds
Optional: chocolate chips for top

1. In small bowl or jar, combine all ingredients except chia seeds. Mix until Nutella is dissolved in the milk.
2. Add chia seeds and stir.
3. Cover and refrigerate for 30 minutes. After this time, give it a stir to remove any clumps of chia seeds and mix well.
4. Cover and refrigerate until set (approx. 30 minutes). Top with chocolate chips if using.

That's it! Super easy and leaves you with a treat that is not too sweet, but extremely satisfying. Will keep in fridge, covered, for a few days.