Spirulina has been around the block a few times with all of us. But in spite of its past trendiness and ups and downs with the limelight, it is definitely worth keeping in your pantry due to its many awesome nutritional benefits. Luckily for all of us, there are companies out there that are passionate about keeping spirulina relevant in our lives and finding new, innovative ways to deliver it to us. Whenever that happens, if I happen to be in the know, I get my hands on it and get to work seeing what can be done to enjoy it the best ways possible. That brings us to this incredibly simple dessert that is more of a nutrition powerhouse than it is a transitional dessert, packed with almost 20 grams of vegan protein, vitamin b12, and essential fatty acids. It can be enjoyed as a sugar-free dessert, or as a quick breakfast or snack on the run. This immediately became a regular in my kitchen. It is worth adding that it’s also paleo and keto friendly!
cocoa-mint spirulina chia pudding
1 cup almond milk (the more pure or homemade the better)
4 tbsp. chia seeds
2 tbsp. cocoa-mint spirulina powder
1 tsp. pure vanilla extract
Optional berries for garnish
Add all ingredients to a mason jar or any container with a tight lid. Secure lid and shake thoroughly. You can also use a protein shaker cup with the metal wire ball inside. That works extremely well. And, you can always just whisk ingredients in a mixing bowl. Store, covered, in the refrigerator for at least six hours. When ready to eat, stir and top with favourite toppings: nuts, berries, fruit, coconut flakes etc.
Note: You can adjust chia seeds and-or milk to play with the thickness. The cocoa-mint spirulina powder recommended is sweetened with monk fruit, so you shouldn’t need to add any sweetener, but if you want to drizzle a little something over the top and aren’t avoiding sugar, have at it!