This Chocolate Chia Pudding gets its structure from chia seeds, little protein-rich seeds which absorb up to 12 times their own weight in liquid. They don’t really have much of a taste themselves, but they act as little sponges which soak up the flavoured liquid you plump them up with and, as a result, have a range of uses when it comes to cooking.
I like to make these Chocolate Chia Puddings the night before I need them in order to allow the chia seeds to fully absorb the chocolate milk I soak them in, but if need be you can just let them sit for 3-4 hours before serving them. They won’t be quite as plump though and will probably have a bit more ‘bite’ to them.
I flavour my Chocolate Chia Puddings with cocoa, maple syrup and a little vanilla extract, but you can add a little bit of dried ground cinnamon or ground ginger, if you like, to add a little bit of spice to your puddings. They’re also very tasty when just made with milk and a bit of vanilla, if you’d prefer a white vanilla-style pudding. Whatever way you decide to make them you can be assured of a tasty and fairly healthy dessert.
2 tbsps of chia seeds
150ml lactose-free milk (or non-dairy version)
2 tbsps cocoa powder
2 tbsps maple syrup
1/4 tsp vanilla extract
6 raspberries (for decoration)
Use a Nutribullet or food blender to blend all of the ingredients together until smooth and then pour the mixture into two serving dishes.
Top with the raspberries and leave to set for 3-4 hours, but preferably overnight.