Chia Berry Ripe

Prep Time: 10

Soak: 2

Total Time: 2 10

Course: Breakfast, Dessert, Snack

Servings:

This is the most delicious flavour combination for a healthy chia pudding - named after the infamous 'cherry ripe' chocolate bar.

Ingredients

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 powder (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 canned coconut milk (1 cup approx.)
125 ml coconut water (½ cup)
1 lemon/s -zest finely grated (optional)

Instructions

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.

Serve

Enjoy as it is or topped with more berries and cashew nut cream (recipe here). A little toasted flaked coconut is also delicious.

Store

Store in an airtight container in the fridge.

Notes

Coconut-free

Replace the coconut milk with a nut milk or dairy milk.

Low-fructose

Sweeten with rice malt syrup.

Boost the protein

Stir through your favourite protein powder. I love using this collagen protein—it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste. You can also add hemp seeds or the Power Booster recipe.

"The best Chia Pudding flavour combination ever!"
Sally