|Chocolate chia pudding|
Chia pudding might seem a bit weird if you're not used to concept of raw, gelatinous little seeds from South America mixed with plant milk and other stuff, but believe me, it's so quick and easy to make and so utterly delicious it's well worth a try. It would be even more yummy and sustaining served with berries on top for breakfast (just whip it up the night before and leave it in the fridge) or dressed up in pretty glasses as a dessert - or maybe just forget all that and go and sit in a sunny window and spoon it out of your favourite bowl as a healthy comfort snack at any time of the day (or night). Chia pudding is packed with nutrients-see here for just how good chia seeds are- as is cacao, so go ahead and devour this pudding, guilt free ; ) I used coconut milk so the pudding came out nice and thick, but almond milk is also good, and more likely to be raw as you can make your own. The texture is somewhere between mousse and tapioca pudding; sort of like mousse with bits. The mouthfeel is positively velvety-soft and the flavour is quite intensely chocolate-y but without the bitterness. But my words probably don't do it justice; you'll just have to try it and find out for yourself!
|Don't be put off by chia pudding's unusual texture|
Makes enough for 3-4 servings:
1/3 cup chia seeds (about 4 tabs)
a 400ml can coconut milk (or 1 1/2 cups almond milk)
1/2 tsp natural vanilla essence
2 tabs cacao
2 1/2 tabs raw maple syrup (or raw agave would also work well)
- Just whisk everything up together in a bowl and leave in the fridge awhile.
- Spoon into individual bowls or glasses and dress it up however you like with berries, chocolate curls etc. to serve.