A genuine all rounder, chia pudding is the perfect breakfast, snack or dessert. Make the night before or in the morning and it’s ready in just a few hours. So easy!
Chia seeds are high in both protein and fibre and expand in liquid into a tapioca-like gel. This is what makes chia great for the gut and also filling. A good source of omega 3’s and naturally gluten free, chia is easily one of the most nutritious and versatile seeds going.
You can make chia part of your daily routine in a number of ways. Add to smoothies (get my free Smart Smoothie Guide here), make into hot porridge (cook on stovetop with ghee and coconut milk), add to baking as a gel (simply mix into a little liquid and set), or of course chia pudding.
This recipe is a little more decadent feeling with the double choc layers, but I promise it’s perfectly suitable anytime of day.
- 1 400ml can coconut milk
- 4 tbs chia seeds
- 2 heaped tbs raw cacao powder
- 1 tbs plus 2 tsp chocolate protein powder (or stevia to taste)
- 1/2 cup coconut yogurt or coconut cream
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 cup blueberries (fresh or frozen)
- 1-2 tbs cacao nibs to garnish
- Place coconut milk, 1 tbs protein powder, vanilla and cinnamon in a blender and mix well.
- Stir in chia seeds, then set in fridge for min 1.5 hours. I prefer a little longer to get a softer texture. Also to make sure seeds don’t sink to bottom, helps to give another stir after 15-30min mins after placing in fridge.
- Once set get make chocolate coconut yogurt by mixing approx. 2 tsp protein with coyo or cream. Whisk by hand until a nice whip cream texture is reached. If using coconut cream make sure can is chilled and whip well before adding protein.
- Now you’re ready to layer chia mixture, coconut yogurt and frozen blueberries into a pretty parfait.
- Top with cacao nibs.