My curiosity about the use of chia seed as a thickener lead me to this experiment. Though not my first choice for dessert, it is an alternative to traditional pudding, without dairy or gluten. I ground the chia seeds, as I don't care for the look of the whole seeds in a pudding, but you could leave them whole if that is your preference. This is unusual, but worth a try if you're looking for a healthy dessert option. Serves 2

1 cup unsweetened vanilla almond milk

3 Tablespoons honey

1/4 teaspoon vanilla

2 Tablespoons cocoa powder

3 Tablespoons chia seeds, ground fine(I used a spice grinder)

pinch of salt

Place milk, honey, vanilla, and cocoa powder in the blender and blend on high until completely smooth. Add the chia seeds and salt and blend for about one minute.

Pour into individual serving glasses or a serving bowl. Cover and refrigerate for several hours or overnight. Garnish with chocolate or white chocolate curls or shavings.

Consume within 2 days.

***Chocolate Cream Pie made with Basic Pie Crust, filled with Chocolate Pastry Cream, garnished with Whipped Cream That Won't Fall Flat, and topped with shaved milk chocolate.***

6 egg yolks

1/2 cup sugar

2 Tablespoons flour

2 Tablespoons cornstarch

1/4 teaspoon salt

3 cups whole milk

1 cup heavy cream

1 1/4 cups best-quality semi-sweet chocolate chips (I like Ghiradelli)

In a medium bowl whisk together egg yolks, sugar, flour, cornstarch, and salt.

In a saucepan bring the milk and heavy cream up to a simmer. Whisk 1/2 cup of the mixture into the egg mixture, then whisk the egg-milk mixture into the saucepan, mixing thoroughly. Bring the mixture back up to a boil over medium-low heat, stirring constantly, then cook for 2 minutes longer, until the cream is thick. Remove from the heat and add the chocolate chips, whisking until they are melted. Transfer to a bowl, then cover with plastic wrap and refrigerate until cool, about 2 hours. (For pie, cool to room temperature, covered with plastic wrap, then spread into the baked pie shell, cover with plastic, and refrigerate for at least 4 hours before garnishing and serving.