My Chocolate & Almond Chia Pudding is the perfect way to start the day, it’s not just yummy it’s so good for you, too.
Chia seeds are a fantastic source of fibre, protein, antioxidants, iron, calcium and omega 3 fatty acids (our bodies can’t make omega 3 so it’s important to obtain it from the food we eat). I top my puddings with vanilla coconut yoghurt, almonds and strawberries or chopped toasted almonds and cacao nibs. This pudding also works well as a chocolate dessert or treat.
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- 1/4 cup chia seeds
- 3 Tbsp almond butter/spread
- 1 1/2 Tbsp cacao raw powder, or to taste
- 1 1/2 Tbsp maple syrup (100%)
- 1 tsp vanilla extract (organic)
- 1 1/4 cups coconut milk, from a carton (or use half canned coconut milk & half water)
- Optional toppings: chopped roasted almonds, cacao nibs or coconut yoghurt & berries
Add the chia seeds, almond butter, cacao powder, maple syrup and vanilla to a medium bowl. Use a fork to push the ingredients through the chia seeds, making sure to break up any lumps of almond butter and cacao powder as you mix.
Pour in a 1/4 cup of the coconut milk and whisk it through well using the fork. Set aside for 15 minutes to absorb the liquid. Whisk in the remaining cup of coconut milk and place in the fridge for at least 3 hours or overnight while it gels.
When ready to serve, divide the pudding between 2 glass dishes or jars and serve topped with your favourite toppings.
Store covered in the fridge for up to 4 days.
Article supplied with thanks to The JOYful Table.
About the Author: Susan Joy is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied