Everyone’s a bit gaga for chia pudding these days. Why? Well for me, they touch that gooey pudding button from childhood—with out all the gelatine, milky milk, sugar and e-numbers.
Now I think the word ‘superfood’ is a mis-term - I think most whole foods are pretty super - but chia seeds do stack up well nutritionally: fibre, protein,easily-absorbable vitamins and minerals, a high Omega-3 content, plus the ability to absorb 12-17 times their weight in water, making you feel fuller for
So here it comes, my favourite chia pudding recipe (adapted from the blog, Coconut & Quinoa). You ready?
- ½ Cup Chia Seeds
- 1 cup raw cashew nuts (soaked in water for 4 + hours, then drained)
- 1 tin of coconut milk
- 1 tbsp coconut oil
- 7-10 dates
- 1 pinch sea salt
- 1/8 tsp cinnamon
- 3 tsp vanilla extract
- 2 cups of filtered water
- Place the Chia Seeds in a dry mixing bowl.
- Combine all the other ingredients in a blender and blitz continuously for 2 minutes, until completely smooth. Taste the mixture to see if you are happy with the level of sweetness. Add more dates or your favourite natural sweetener.
- Add the cashew coco concoction to the chia seeds, whisking continuously. Continue whisking intermittently for a few minutes before covering the bowl and placing in the fridge for 1 hour.
- Whisk again, before spooning into any small receptacle you can find.
Top with berries, mangoes, granola, cacao nibs, toasted coconut, almonds or, well, just about anything.