This little concoction is a medley of several very super, whole foods. It’s deliciously sweet enough for a dessert (my husband thinks it tastes like a cherry ripe, hence the name) and healthy enough for breakfast! I make a jar of it and help myself when I feel like it.
So what’s so good about it?
Firstly it is gluten and dairy free. Chia seeds have a very impressive nutrient profile and are a great gluten-free source of fibre, protein and omega 3 fatty acids. These small, tasteless seeds swell up and absorb liquid and the flavours they are soaked in, which makes them incredibly versatile.
The berries and cacao powder are rich in antioxidants and the lemon zest and coconut milk are wonderful immune boosters. The coconut water is very hydrating. How super is that?
½ cup berries (I use frozen or fresh raspberries and blueberries but any will do), smashed up a bit to release their juice
¼ cup chia seeds
1 tablespoon raw cacao powder
1-2 tablespoons real maple syrup or rice syrup
2 teaspoons vanilla paste or powder
½ teaspoon cinnamon powder
1 cup coconut milk
½ cup coconut water
Zest of one lemon (optional)
Enjoy as it is or topped with more berries and cashew nut cream (recipe here). A little toasted flaked coconut is also delicious.
It will keep in the fridge for a few days.
Replace the coconut milk with a nut milk or dairy milk.
Sweeten with rice syrup.
I find people generally either love or struggle with the gelatinous, slightly grainy texture of chia. If you don’t like the texture, try to blend it smooth or use ground chia seeds to make it.
“The best Chia Pudding flavour combination ever!”
Love to hear if you like this delicious chia pudding. Post a comment below!
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