Recipe by Taryn, wellness facilitator, health enthusiast, blogger, food photographer, recipe creator and life loving devoted foodie.
A deliciously healthy and decadent chia pudding recipe that is perfect for breakfast, or spruced up to create a jaw dropping dessert. Using only a handful of ingredients, this recipe is simple, affordable, nutritious and so good.
- 6 tbs organic white chia seeds
- 2 cups coconut milk – or plant milk of your choice
- 1/3 cup frozen raspberries
- 2 tbs organic raw cacao
- 1 tsp organic stevia (or maple syrup/agave)
- 1 tbs raw cacao butter
- 1 tbs raw cacao powder
- stevia/agave/maple syrup (optional)
- frozen rasberries
- raw cacao nibs
- coconut yoghurt
In a medium bowl, add the white chia seeds and coconut milk. Mix well until all seeds are submerged in the milk and leave overnight in the fridge to swell.
In the morning, divide the swollen chia seed mixture in half.
Place one half of the swollen chia mixture in the nutribullet/blender along with the, frozen raspberries, raw cacao and stevia.
Blend until a thick mousse has formed. If you find it needs a little more liquid to blend better, add a tiny bit of coconut milk and blend further.
Slowly melt the cacao butter. Add the raw cacao when the butter is fully melted and whisk until a creamy smooth mixture forms. Lastly add sweetener if you choose, however a sweetener here is optional.
Using two deep glasses, add a handful of frozen raspberries to each glass.
Divide the remaining swollen chia mix in half and pour ontop of the frozen raspberries.
Next scoop over the chocolate raspberry mousse, and spread evenly
Next top each glass with 2 TBS coconut yogurt, a few frozen raspberries and sprinkle over some raw cacao nibs.
To spruce up the recipe, drizzle over the raw chocolate sauce and serve.
Facts you didn’t know about Chia Seeds
They are so affordable and stretch so far (don’t be fooled) as you only require small amounts at a time. Be sure to soak you’re overnight for the best results.
A few facts you didn’t know about this superfood:
- •The chia plant (Salvia hispanica), sometimes referred to as chia sage, originated in the central valley of Mexico and is a member of the mint family.
- •Records indicate chia seeds were used as a food source as far back as 3500 B.C.
- •It was the third most important crop for the Aztecs, who recognized it as a “superfood” and prized it so highly that it was often used as currency.
- •Aztec warriors and runners are believed to have sustained themselves for an entire day on just a tablespoon of chia.
- •The word chia is derived from the Aztec word chian, which means “oily.”
- •Chia seeds have more Omega-3 fatty acids than any other plant food, including flax seeds.
- •Chia seeds are about 20% protein.
- •When soaked in water for 30 minutes, chia seeds form a thick gel. This gel also forms in the stomach when chia seeds are consumed. That sounds bad, but researchers believe it actually slows down the rate at which digestive enzymes turn carbs into sugar, making it especially beneficial for diabetics and others with blood sugar issues.
- •Chia is hydrophilic and can absorb more than 12 times its weight in water. This makes it helpful in maintaining body hydration, something that is especially beneficial for athletes who need to remain hydrated during races and endurance activities.
- •Chia seeds are so high in antioxidants that they do not spoil easily and can be stored for long periods, unlike flax seeds. Source