Everyone’s a bit gaga for chia pudding these days. Why? Well for me, they touch that gooey pudding button from childhood—without all the gelatine, milky milk, sugar and e-numbers.
Now I don’t think much of the word “superfood” – 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?
Vanilla Chia Seed Pudding Recipe
½ cup chia seeds
1 cup raw cashew nuts (soaked in water for 4 + hours, then drained)
1 tin of full fat coconut milk
1 tbsp coconut oil
1 pinch sea salt
1/8 tsp cinnamon
3 tsp vanilla extract
1 cup filtered water
1. Place the chia seeds in a dry mixing bowl or large Tupperware.
2. Rinse the soaked cashews and check they are soft. * Trick: A quick bath in boiling water can speed this process up.
3. Combine all the other ingredients in a high power blender and blitz continuously for 2 minutes, until completely smooth. If you are using a nutribullet, blend in batches. Taste the mixture to see if you are happy with the level of sweetness.Add more dates or your favourite natural sweetener if you want more.
4. Combine the cashew coco concoction to the chia seeds, whisking continuously to avoid any clumps.
5. Cover the mixture and place in the fridge for at least 2 hours, preferably overnight. It will thicken significantly.
6. Remove from the fridge whisk again before serving. Top with berries or mangoes, granola or cacao nibs, toasted coconut, almonds or, well, just about anything.
7. Will keep for about 4-5 days if well sealed in the fridge.
Top with berries, mangoes, granola, cacao nibs, toasted coconut, almonds or, well, just about anything.