This unique yet yummy dessert and snack was created and perfected by our wellness partner Shaana Levy-Bahl after countless trials and errors. She says, “Chia seeds are an ancient endurance food. They’re a complete protein, they’re hydrating, and contain valuable essential fatty acids. Chai and all it’s therapeutic spices adds warmth to your system, aids digestion and is a great, tasty source of antioxidants. This is my take on a traditional chia pudding and masala chai – two things I cannot live without and are necessary for the start of my day. As luck would have it I am able to eat both using a non-diary milk substitute and it tastes delicious!”

Ingredients:

1 cup homemade almond milk (check out the recipe here) or any milk of your choice

1/2 cup water

2 tea bags (black tea) or 1 tsp loose tea leaves

2 Medjool dates soaked in hot water

1/4 cup chia seeds

2 tsp chai masala

For the chai masala:

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/8 tsp clove

1/2 tsp cardamom powder

1 tbsp tahini or unsweetened almond butter*

1 tsp maple syrup or coconut nectar*

*For keto options, add monk fruit or erythritol

Instructions:

In a saucepan, bring the water to a boil and add tea bags or loose tea leaves. Add the spices and simmer for a few minutes.

Turn off the heat and let the tea brew for 5 minutes, depending on how strong you like your tea.

Allow it to cool and strain if you are using loose tea.

In a blender, add the chai, almond milk, soaked dates and optional nut butter or tahini. Blend until smooth.

Pour this mixture into a large mason jar or bowl. Add the chia seeds and mix well.

Let the mixture stand for 30 minutes before tasting it. To sweeten further, add 1 teaspoon of maple syrup, stevia or coconut nectar. To keep it keto-friendly, add monk fruit or erythritol instead.

Let it set overnight in the fridge.

Serve with toasted nuts, seeds, coconut and/or fresh berries.