Hazelnut Chocolate Chia Pudding
It’s quick to make, convenient, satiating and delicious.Chia pudding – what’s not to love?
Ingredients
- 1/4 Cup chia seeds
- 1 TBSP ground flaxseed (optional)
- 1 Cup filtered water
- 1 TBSP Hazelnut Mylk Concentrate
- 3 TBSP raw cacao or cocoa powder
- 2-3 TBSP honey or maple syrup
- 1 tsp 1 tsp vanilla extract
- a sprinkle of Ceylon cinnamon
Instructions
- Add all ingredients, to a food processor or Thermomix and process on the lowest setting for approximately 2 minutes to combine.
- Place in jars and store in the fridge.
For smooth mousse:
- Place into a high speed blender and blend on high until smooth and creamy.
- Place in a jar and store in the fridge.
- Serve your chia pudding with any or all of: fresh fruit, stewed fruit, granola/muesli, coconut cream or yogurt, nuts, seeds.
Notes
Chia seeds were a prized food of the Aztec’s. These tiny powerhouses are antioxidant and fibre-rich; and contain more omega 3 than any other plant! Their ability to become gelatinous when added to water also means they can be used as a replacement for eggs in vegan baking. Hazelnuts contain fibre, protein and healthy fats; they also support a healthy cardiovascular system, improve insulin sensitivity and are a particularly good source of vitamin E. And we all know that they pair beautifully with chocolate.
Not only is cacao/cocoa heavenly to eat, it is a prebiotic (feeds the good bacteria in your gut), has anti-ageing properties, and is beneficial for heart and brain health.
Chia pudding is convenient and keeps in the fridge for 3-5 days – ready to eat at breakfast or lunch or as a nourishing dessert! I love taking chia pudding to work for morning tea or lunch. Just place some in a jar with some nuts and seeds, and chop a banana into it before eating. If the seedy texture is off-putting you can blend it into a smooth mousse-like texture using a high powered blender, YUM! Contributor: A Nourishing Notion