Chia Berry Ripe
This is the most delicious flavour combination for a healthy chia pudding - named after the infamous 'cherry ripe' chocolate bar.
- 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 canned coconut milk (1 cup approx.)
- 125 ml coconut water (½ cup)
- 1 lemon/s -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.
Replace the coconut milk with a nut milk or dairy milk.
Sweeten with rice malt 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 or rate this recipe below!