Recipe: Vanilla Chia Seed Pudding
When I set out to create my EVOLUTION_18 products, it was super important to me that they were not only good for you, but also tasted delicious. No one understands that balance more than the team at Haven’s Kitchen in New York (my go-to spot for a bite when I’m in the city), so I asked them to create a few recipes featuring the EVOLUTION_18 powders. Make this beauty-boosting chia seed pudding with Overnight Vanilla — my collagen and biotin packed powder — for dessert.
Vanilla Chia Seed Pudding with blueberries and hemp seeds
1 can full fat coconut milk, refrigerated
1/2 cup chia seeds
2 cups coconut milk (use the coconut water left over from your whipped coconut cream)
2 small scoops EVOLUTION_18 Overnight Vanilla
1/4 teaspoon vanilla extract
1 1/2 cups water
1 cup blueberries
To garnish: more blueberries, hemp seeds, toasted coconut
Open the full fat can of coconut milk. Pour off thin liquid and save for the chia pudding liquid. You should be left with a thick coconut cream on the bottom. Scoop that bit out and whip it in a stand mixer until aerated and the consistency of thick whipped cream (about 5 minutes). Refrigerate.
Combine chia seeds, coconut milk, vanilla powder, vanilla extract, and water. Stir occasionally so that the seeds evenly gel. Allow to sit at least 4 hours or overnight.
Remove half of the pudding and blend with one cup blueberries. Layer your parfaits starting with either the blueberry chia pudding or the plain and ending with the coconut whipped cream. Top with more blueberries, hemp seeds and toasted coconut. Makes 6, 6-8 ounce parfaits.
These recipes were developed by Haven’s Kitchen, an innovative cooking school, cafe and events space in Chelsea, founded by Alison Cayne. Haven’s Kitchen recently launched a line of fresh sauces, currently available in the NY area via Fresh Direct and select Whole Foods Markets.