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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
longer.
 
So here it comes, my favourite chia pudding recipe (adapted from the blog, Coconut & Quinoa). You ready?

Makes: about 8 servings

 

  • 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

 

Method

  1. Place the Chia Seeds in a dry mixing bowl.
  2. 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.
  3. 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.
  4. Whisk again, before spooning into any small receptacle you can find.

 

Garnish

Top with berries, mangoes, granola, cacao nibs, toasted coconut, almonds or, well, just about anything.
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