Chia seeds are currently on the superfood list for everyone, but I like them for their omega-3 fatty acids, iron and calcium, and especially because they’re easy-on-the-stomach nutrition either before or after a hard or long bike ride.
Even though this recipe is just about chocolate (most of what I do is about chocolate, truth be told), this recipe can be a template for various flavoured chia puddings. The generally accepted foundation is the ratio of 3 tablespoons of chia seeds to 1 cup of liquid. And this makes three small servings, to my liking.
I don’t add sweetener to this, as many chia pudding recipes do, and consequently it is slightly bitter. In part it’s because I don’t like things sweet, and in part because the almond milk lends its own sweetness.
1 cup of Nutty Bruce activated almond, or almond and coconut, or coconut milk
3 tablespoons chia seeds
1 pinch vanilla powder
2 tablespoons raw cacao powder
A few spoonfuls of vanilla coconut yoghurt (Co Yo is my favourite for its thick texture and creamy flavour)
A sprinkle of coconut flakes
A few berries or chopped banana
Thoroughly and vigorously mix the almond milk, chia seeds, vanilla powder and cacao powder together. My preference is to use a sports shaker bottle (with the wire whisk ball). Or use a blender if you want it smooth, which might be nicer if eating as a dessert.
Pour into 3 small glasses, big enough to leave about 1/3 the volume empty for adding toppings later. Then refrigerate overnight.
It can stay refrigerated for up to 3 days (one serving per day, for example). And add the rest of the ingredients as a topping only when serving. In the image below, those blueberries are really giant ones, 2 or 3 times the size of the usual size.