I think Frida would approve of raw chia pudding

While attending the VidaVegan Conference, non-raw vegans like me were intrigued by – and came to love – the raw chia pudding that graced our daily breakfast buffet. Its subtle sweetness and gooey consistency imparted the same satisfying comfort as the tapioca pudding my Babci [grandma] made for me as a kid. So of course, I had to recreate it at home. Amber of Almost Vegan kindly tweeted me some inspiration – the base recipe for raw chia pudding: 2 T chia seeds and 1 cup of almond milk.
When I gave my food writing makeover seminar at the conference, I had challenged bloggers to infuse their writing with their own distinct personality and style and to invent new words if they can't find the right ones. The same is true of recipes, mine or anyone else's; recipes are not rules – they are merely starting blocks. Food, like language, is fluid, continually evolving and changing.

What is my personality? Curious, loud and opinionated. Drawn to colorful people, places, clothes and flavors. That said, although the quiet flavor of basic chia pudding pleased me, my personality itched to impart the base with "louder" flavors, like chocolate and cinnamon. And so, another recipe was born. Take it where you will...

Mexican-Chocolate Raw Chia Pudding

• 1 T agave nectar, or to taste
• 1 T raw cacao powder [or cocoa,  if you're not aiming for 100% raw]
• 1 cup raw almond milk [any nut milk will do]
• Seeds from 1 vanilla bean [or 1 tsp vanilla extract, if you're not aiming for 100% raw]
• 2 T chia seeds, white or black
• Pinch salt
• Coconut meat slice, cacao powder or fresh fruit [eg, raspberries or thin orange slices] for garnish

Serves 2 

Whisk agave nectar and cocoa powder together in a medium bowl.

Whisk in almond milk and vanilla, then add the chia seeds. Whisk until blended and the seeds are separated.

Taste. Adjust seasonings and sweetness. Refrigerate for at least 2 hours or overnight. Spoon into bowls and top with your garnish of choice