Thick, gloopy, chocolatey goodness! Super-quick to make, this raw pudding lasts for several days in the fridge – perfect for a guilt-free breakfast, chocolate-hit snack, or a healthy treat to chuck in a lunchbox (my son loves a small container of it with a frozen strawberry dunked in the middle to keep it cool). Chia seeds are mini nutritional powerbombs – rich in antioxidants, minerals & fibre, laden with omega-3’s AND a complete protein. Boom!
½ cup chia seeds
¾ cup coconut milk
¾ cup rice or almond milk
2 Tbsp pure maple syrup (or if fructose-free, use brown rice syrup)
1 tsp cinnamon
1 tsp pure vanilla essence (or scrape out roughly ½ a pod)
1 heaped Tbsp cacao powder
I use a plastic container with a lid to make and store this pudding, so I can scoop out spoonfuls as needed.
So, add all the ingredients to your container and stir, stir, stir.
There will be a strange separation of wet & dry ingredients initially – the cacao and cinnamon will form a dusty brown layer on top – but after some patient mixing, they’ll integrate with the milks & chia. You’ll be thinking “this ain’t a pudding, lady, it’s a chocolate milkshake” but just you wait – the little chia seeds will become increasingly gelatinous as they absorb the liquid, creating a thick, goopy, soft pud.
I usually put the pudding into the fridge to set. Thirty minutes does the trick.
Berries are a natural serving choice here, as is banana (chocolate + banana = mmmmm) but feel free to try other seasonal combinations. You could even dollop it on your porridge or muesli.
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