As with all good food trends, chia pudding has been making its rounds on instagram. Now, being a bit lazy and not always planning ahead very well I had never ventured to try it (it needs to be refrigerated) but after trying it, it is definitely worth it! I had already experimented quite a bit with chia seeds, putting it in smoothies and smoothie bowls bowls galore as well as granola. Therefore, chia pudding seemed a natural progression in my experiments.
For this one I served it with a dollop of vanilla pudding (just without the cacao powder), a layer of bananas and strawberry and gluten free cornflakes to top. I definitely recommend topping it with some fruit, it balances the creamy-ness of the pudding element nicely and makes it fresh. To make the same amount as I did in the pictures, double the quantities, but it does make a rather big serving. Not only does it look great, but really tastes it too. Pudding for breakfast anyone?
Ingredients (Makes one serving)
100ml Vanilla Soya Yoghurt (or can sweeten plain with vanilla essence)
1 Tablespoon Cacao Powder
2 Tablespoons Chia Seeds
2 Tablespoons Maple Syrup
- Whisk together the yoghurt, maple syrup and cacao powder until fully combined.
- Add in the chia seeds, and mix until they are distributed through out.
- Place in the fridge for a couple of hours, preferably over night.
- Take out and serve.