Chocolate Chip Cookie Chia Seed Pudding Parfait
Naturally sweetened chocolate chia seed pudding layered with silky whipped cream and topped with crispy chocolate chip cookie crumbles.
Some of you might have heard this already, but I read an article last week that stated a common deficiency in the standard American diet is magnesium.
If you’re not familiar with it, magnesium is a vital mineral that helps regulate blood pressure, blood sugar and energy metabolism. It can be found in foods like nuts, seeds, leafy greens, legumes, avocados and bananas but because the average American consumes a diet based largely around refined grains and processed foods and also suffers from regular stress (another contributing factor to low levels), studies have found deficiencies in up to 80 percent of the population.
The thing is, most people who are deficient have no idea because only 1% is distributed in the blood, making it virtually undetectable with a serum blood test.
I’m guessing that most of you who find yourself here are probably eating the right foods so you don’t have to worry about any of that, but just in case, I thought I’d catch you up before I offered you a sinfully luscious dessert that’s packed with magnesium.
The pudding is made from a mixture of chia seeds, pure cocoa powder, and dates which are all excellent sources of the mineral. The whipped cream and chocolate chip cookies might be another story but hey, it’s okay to indulge as long as it’s in moderation, right?
Well it has to be because the smooth texture of the pudding and the whipped cream paired with crunchy bits of chocolate chip cookie are just so right together.
For the cookies, I used Glutino’s chocolate chip cookies and their light and crispy texture made for the perfect topping.
Plus if you use one cookie per parfait, you’re only adding 60 calories and 5 grams of sugar. Not too shabby.
Okay, thinking about this is making my mouth start to water. Looks like I’m going to have to go make myself one for dessert. You know, to get my daily dose of magnesium. ;)
2 cups unsweetened vanilla almond milk
1/3 cup + 1 tablespoon chia seeds
1/2 cup pitted dates (aprrox. 6-7)
3 tablespoons cocoa powder
1/2 tablespoon maple syrup (or more to taste)
pinch of salt
whipped cream and chocolate chip cookies for topping
- Start by placing the pitted dates in a small saucepan and cover with water. Bring to a boil then reduce to simmer for 15 minutes. Remove from the heat and then set aside to cool.
- Meanwhile combine the almond milk, chia seeds, and maple syrup in a blender. Add the cooled dates and then blend on high for 1 minute.
- Add one tablespoon of cocoa powder at a time and blend for 10 seconds between each one. Sprinkle with salt and blend for another 30 seconds then transfer to a jar or glass container for storing. Refrigerate overnight or for at least 8 hours.
- Once the pudding has solidified, transfer to a serving dish then layer with whipped cream and top with chocolate chip cookie crumbles. Serve immediately and enjoy!
Chia pudding adapted from Oh She Glows
Disclosure: This post was sponsored by Sverve on behalf of Glutino, however all opinions are entirely my own. Thank you for continuing to support Making Thyme for Health and the brands I work with!
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