Chia for the power
Another delicious take on the famous chia pudding. Chocolate flavour to boost your energy and mood as mixed with some creamy coconut milk because we like contrasts. And great taste.
The best thing about chia pudding is it's compatibility with whoever is trying to make some. You simply need to mix chia seeds with liquid and face how quickly they expand while soaking everything up. The liquid you use flavours the chia pudding, so better choose wisely! Most common are plant based milks - anything from almond to rice, oat or cashew milk. You can also use canned coconut milk, but because it's so rich, I suggest using 2 parts of water and only 1 part of coconut milk in that case. You can mix in a bit of sweetener if your toppings won't be sweet enough to your taste - maple syrup works great here. Add some toppings and you're good to go.
Transfer chia pudding into small jars, add toppings and place in the fridge for a quick breakfast or a healthy on-the-go snack.
Serves 3 | Hands on time: 10 minutes | Total time: 3 hours or overnight
- 1/4 cup of chia seeds (4 tablespoons or 47 g)
- 1 1/2 cups of rice or oat milk
- 2 1/2 (15g) tablespoons of dark cocoa powder
- 1 1/2 (15g) tablespoons of cocoa nibs
- coconut milk to garnish
- maple syrup to sweeten
- coconut flakes
- fresh physalis
Make the chia pudding at least 3-4 hours prior to eating it by mixing chia seeds with non-dairy milk - this way it will develop a smooth pudding texture. It is very important for chia seeds to be fully soaked before you eat them in large amounts. Once soaked, mix chia pudding with cocoa powder and cocoa nibs. Add to small bowls, drizzle some maple syrup and coconut milk. Top with fresh physalis (they go so well with dark chocolate), coconut flakes and a juicy sliced date.
If you try this recipe, do let me know what you think by leaving a comment below or tag @kitchen.julie #kitchenjulie on instagram.