Chia Seed Pudding
A healthy alternative to chocolate pudding, this has the goodness of chia seeds. It’s a creamy chocolate pudding which is naturally sweetened, and I know some people eat it for breakfast! Despite being tiny, chia seeds are loaded with nutrients. They’re an excellent source of omega-3 fatty acids, rich in antioxidants, and provide fibre, iron, and calcium.
Ingredients (for two serves)
- 10g cocoa powder
- 35ml honey or maple syrup
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla essence
- Pinch salt
- 180ml milk (dairy, almond or coconut milk)
- 50g chia seeds
Directions:
- Sift cocoa powder into a small bowl, and stir through honey/maple syrup, cinnamon, salt and vanilla essence. Whisk to combine.
- Pour in a little milk, slowly, and whisk to form a paste (this will reduce lumps!). Add the rest of milk, stirring as you do.
- Add in the chia seeds, and mix well again to combine.
- Cover and pop in the fridge. After an hour, give a good whisk again, then cover and put back in the fridge for 3+ hours. You can just leave overnight.
This makes 2 x 1/2 cup serves and will keep in the fridge for about 4 days. Serve as is, or with a sprinkle of shredded coconut, cream, granola or fresh fruit!
If the Chia seeds mass together into a solid clump, then it may mean your chia seeds are old and past their best.
Made this recipe?
Tag @onehandedbaker on Facebook or #onehandedbaker on Instagram!