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.
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?
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
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Chia Berry Ripe
- 50 g berries (½ cup) I use frozen or fresh raspberries and blueberries but any will do, smashed up a bit to release their juice
- 45 g chia seeds (¼ cup)
- 1 tbsp cacao (unsweetened Dutch process or raw)
- 2 tbsp rice malt syrup or maple syrup (or to taste)
- 2 tsp vanilla -paste or powder
- ½ tsp ground cinnamon
- 270 ml coconut milk (1 cup approx.)
- 125 ml coconut water (½ cup)
- 1 lemon -zest finely grated (optional)
- In a large jar place all of the ingredients and stir or shake to combine well.
- Place it in the fridge for at least a few hours (I leave it overnight).
- You can shake or stir it after an hour or so, just to make sure the flavours are well distributed.
- The longer it is left , the thicker it becomes. Adjust the consistency with more milk if it become too thick.
- Enjoy as it is or topped with more berries and cashew nut cream (recipe here). A little toasted flaked coconut is also delicious.
- Store in an airtight container in the fridge.
Coconut-freeReplace the coconut milk with a nut milk or dairy milk.
Low-fructoseSweeten with rice malt syrup.
TipI 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!"
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