I love this sweet guilt-free dish because chia puddings are so versatile. They're great for a quick breakfast topped with some homemade granola or pumpkin seeds, as you can prepare them the night before so it's literally a matter of grab and go from the fridge on the way to the office or school. They’re a good quick after school snack or for an easy pudding and you can pretty them up enough for any dinner party. It’s a super easy way of getting some more protein, fibre and omega 3’s in with the amazing chia seeds...the texture might take a little getting used to for some though! You can do the ultimate cheat & make a pudding with your leftover berry smoothie mix for this too...
INGREDIENTS:
1 cup of unsweetened coconut milk (I like Rude Health)
1 cup frozen berries (include raspberries & strawberries for vibrant colour)
1/2 cup of chia seeds (i use The Chia Company)
1 teaspoon of vanilla paste
Dash of cinnamon
2 tbspns of real maple syrup
1 teaspoon of superfood powder (optional, but I like LoveRaw's Energise mix)
1 tbspn of nut butter (I like Pip & Nut's almond & coconut)
Optional extras to top your pud : toasted coconut flakes, cacao nibs, sliced banana, extra seeds like pumpkin or flax.
Place the coconut milk, berries, maple syrup, vanilla paste, cinnamon, superfood powder into your nutribullet or blender and pulse until smooth. Mix in the chia seeds & combine well. Grab two small glasses or containers with lids (I like to use small ramekens or pretty glasses) and layer up the mixture with some extra berries and the nut butter. Cover it & place in the fridge overnight or 4 or 5 hours should be long enough for chia seeds to absorb up the milk & expand to make a thick jelly-like consistency. Get creative and throw on your decorations, and they're good to go! Eat them straight away...
