Adapted from a recipe by Dr.Libby
Place all ingredients for cashew milk (below) into your blender (a high speed blender gives the best results):
2 cups water (good filtered water without the additives)
2 Tbsp cacao powder
Small pinch salt
Now blend until smooth and creamy. Place the blended chocolate cashew milk into a bowl.
1/3 cup black or white Chia Seeds
Add the white or black Chia Seeds to the cashew milk. Stir in with a whisk.
Leave to set in the fridge. The longer this sits, the firmer it becomes. Less seeds results in a more liquid pudding.
Serve in decorative glasses or jars. Add fruit and sliced almonds to decorate.
Mango Chia + Rhubarb Chia
Did you know that:
- If you run out of eggs or if you’re making a vegan recipe, you can mix 1Tbsp Chia Seeds with 3 Tbsp water, let the mix sit to create a gel and then substitute it in for eggs in your baking.
- Chia is actually in the mint family and is native to parts of Mexico and Guatemala.
- You shouldn’t eat more than a few seeds without water. There is a danger that taking, say a tablespoon of seeds and crunching them up in your mouth without having previously soaked them in water, can cause a serious blockage in your inner piping! But seriously, who would do that?