Choc Chia Pudding
Ok, some might say I am a little bit obsessed about this recipe. Yes, I will admit, I have posted about it before on facebook, I have talked about it a lot to my friends and patients, I’ve made it countless times, and in fact, if I haven’t got a jar in my fridge in some stage of consumption, then that’s very unusual. So if you are a chia fan, then I challenge you to make this and not rave about it too!
Now, when I say chocolate, I mean cacao, not its poor cousin cocoa . Using raw cacao powder and raw cacao nibs makes it high in antioxidants and phytonutrients.
The chia seeds have so many benefits that I will have to do a separate post on it I think. They are a great source of fibre and beneficial for digestive health. Contain tryptophan which helps mood, sleep and regulates your appetite. The list goes on including – having a beneficial effect on cholesterol, and heart health, as well as diabetes, contains Omega 3 which is good for your brain, among other things, and calcium, good for teeth and bones. I could go on but you get the idea.
It is quite low in sweeteners and doesn’t contain any refined cane sugar. It’s also gluten free and dairy free, and you could easily leave out the almond paste if you would like it nut free.
I vary the layers and toppings depending what is in season and what I have on hand. The Pepita Crunch is another recipe which I will post separately, but you could just sprinkle nuts or seeds on top instead.
Choc Chia Pudding
3/4 cup coconut milk
1/2 cup almond milk
1/4 cup chia seeds
1/4 cup organic cacao nibs
3 tsp organic cacao powder
1 tbsp maple syrup
1/2 tsp stevia liquid
2 tsp organic honey
1/2 tsp vanilla extract
pinch celtic sea salt
Place all ingredients in a medium sized jar with lid.
Stir well to incorporate the honey and nut paste.
Shake until all ingredients combined.
Place in fridge for about 4 hours.
Serve layered with Pepita Crunch, dessicated coconut, berries.