Wednesday, February 3, 2016

Chocolate Chia Seed Pudding

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):

1 cup raw cashew nuts. (Can also use 1 cup soaked almonds)
2 cups water (good filtered water without the additives)
Sweetener - 2 tablespoons maple syrup or rice syrup or date puree
the seeds of 1 vanilla bean or 1/4 tsp vanilla paste or vanilla essence
2 Tbsp cacao powder
Small pinch salt

Now blend until smooth and creamy. Place the blended chocolate cashew milk into a bowl.

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.

You can find many other delicious recipes using Chia Seeds. Check out Recipes Hubs here.

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?

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