Sharing a chia pudding with Molly in a raw cafe was defining moment for our household. Chia puddings became a staple from that day on. They are versatile enough to have for breakfast, snack or dessert. Add fruit and coconut yoghurt and it will keep you satiated for hours.
Molly will have one for breakfast with raspberries, half a protein ball, kiwifruit and coconut yoghurt. To keep his calorie count up, Pete has one for dessert almost every night with raspberries, nuts and half a protein ball chopped into it. I have one after Aikido, heated with cream and raspberries. It is our family’s go-to comfort food. There are many ways to make a chia pudding but this is our recipe.
Chia Pudding Recipe
- 1 Tbsp chia
- 1/2 cup of coconut and almond milk
- 1/4 cup raspberries (optional)
- sweetener of your choice, I use Xylitol but you could use rice malt syrup or none at all.
- Mix all ingredients together into container of your choice
- Refrigerate until set
- Enjoy topped with fruit and more coconut cream
Pete adds an extra 1/4 cup of almond cream which doesn’t change the texture but makes it a little more satisfying.
The possibilities for jazzing it up are endless; different essences, chocolate chunks, cocoa, berries, lime, nuts. Heat it, don’t heat it, add toppings whatever takes your fancy. The sky is the limit so go crazy.
What combinations have you come up with? Don’t keep it a secret.