Chia seeds are all the go at the moment and with good reason – they’re a powerhouse of omega 3 fatty acids, protein, fibre and minerals such as calcium, manganese and phosphorus. I put them liberally in bread, cookies, smoothies, no-bake treats and of course, chia puddings.
There are plenty of recipes around for chia puddings with all sorts of ingredients, including superfood powders, lovely parfait style layers and crunchy, crumbly toppings. This recipe came about when I wanted to use up the rest of a can of coconut cream. Rather than use a pile of ingredients, I decided to keep it quick and simple – chocolate (of course) plus the left over coconut cream with a couple of tiny tweaks.
It whipped together in a couple of minutes and topped with fresh berries the next morning I had a delicious, healthy, sustaining breakfast. I’ve since made it for other people and it’s gone down a treat. It’s like having dessert for breakfast, so why wouldn’t it?
Simple Chocolate Chia Breakfast Pudding
2 tblspn chia seeds
1/4 cup coconut cream
1/2 cup coconut water (or milk of your choice)
2 tspn raw cacao powder
1 tspn maple syrup
1/4 tspn vanilla
pinch of salt
berries to serve
Mix all ingredients except chia seeds and berries in a bowl until well combined.
Fold through chia.
Pour into a serving dish (I like to use a nice glass or bowl so it feels a bit fancy).
Cover and refrigerate overnight.
Serve with fresh berries.
All measurements are approximate – it won’t make or break it if you guestimate.
Let me know if you try it or if you have a favourite chia pudding combo.