Just in case you haven’t noticed yet, we’ve been slightly obsessed with chia seeds lately. These tiny little seeds are not only nutritional powerhouses, but also super versatile. We can’t get enough!!
If you tried our Lemon Chia Biscotti recipe last week, chances are you have some extra seeds lying around your pantry. Unless, of course, you share our obsession and used them all! Either way, here’s another way to get your chia fix. How about a light, slightly sweet dipping sauce? That, obviously, would work great with the biscotti (for a chia double whammy)… But if you prefer a quicker, lighter choice, fruit is always a great way to go.
Something slightly tart, like berries, to enhance the sweetness of the sauce. And something sweet and “meaty”, for a texture contrast.
Light, refreshing and perfect to serve on a hot summer day. As a snack, dessert or even breakfast!
Need more ideas on how to enjoy chia seeds? Check out these recipes:
- 1 cup sweetened coconut-almond milk (you can also use sweetened almond milk. Here we used Almond Breeze)
- 1 lemon peel[/url]
- 1 large cinnamon stick
- 1 tsp pure vanilla extract
- 1 tbsp chia seeds
- Figs, red and yellow raspberries
- Combine milk, lemon peel and cinnamon stick in a small sauce pan. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes. Set aside to cool for 15 minutes
- Add chia seeds and refrigerate for 15 minutes
- Serve with your favorite fruit. We love this sauce with raspberries and figs!
Because we like our desserts on the not-too-sweet side, we didn’t add any sugar to the recipe other than what’s in the sweetened coconut-almond milk. If you prefer a sweeter sauce, you can add a tablespoon of agave or your favorite sweetener to the milk before simmering.
- Category: Dessert
- Cuisine: Kosher / Vegan