Chia seeds are mini powerhouses packing more calcium than milk, more antioxidants than blueberries and more Omega-3 than salmon. Their texture can take a little getting used to, but they are so versatile and are a great protein-packed addition to many recipes because of their ability to thicken and gel. Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala. Chia seed pudding is one of those dishes that looks fancier and more complicated than it really is. Which is probably, why you’ve promised yourself to try it but haven’t gotten around to actually making it just yet. We’re here to change that! Being that it’s the perfect summer dessert and can satisfy the urge for a rich, creamy treat without undermining super-hot body season goals, it’s about time to finally master the art of at-home chia seed pudding. Ingredients 1/4 cup almond milk 1/3 can coconut milk 2 tbsp chia seeds To satisfy a sweet tooth, drop 2 tablespoons of chia seeds into a single-serve jar with a lid, add a 1/4 cup of almond milk and a 1/3 can of coconut milk, and shake the jar well. Then just wait a half hour for the seeds to expand, which will create the gelatinous texture of pudding. Top with fresh berries, honey, and slivered almonds for a fibre-rich, filling dessert that won’t spike your blood sugar or leave you wanting! How easy is that?