Hello lovely readers! I hope you’re all well and looking forward to Spring arriving.
Apologies for lack of new recipes but I was away on holiday to visit my beautiful sister and her family in Florida. I had an excellent time. In total awe of how much my 5-year-old nephew changes each time I see him! I sampled lots of gluten free and dairy free delights whilst out there and fell in love with Whole Foods! Oh. My. Word. That shop is amazing. Quite good I don’t have one near me as I would spend a fortune. I saw lots of new ingredients that I want to try so my head is buzzing with new recipes to invent!
I had originally made this pudding a couple of years ago but as a breakfast so I omitted the cocoa powder and had used cinnamon to flavour it. The result was ok but I wasn’t overly excited to have it again. The other evening I fancied something sweet, which is quite rare for me as I’m more of a savoury kind of gal, so came up with this version. And boy did it turn out well! This pudding is so decadent but only uses a few ingredients and takes minutes to whip up.
Refrigerating the puddings for at least an hour allows the chia seeds to soak up the milk and make the pudding firmer.
If you want a totally sugar-free pudding just omit the maple syrup, the pudding will still be delicious.
I like to top the pudding with some fresh berries but sometimes I just dive straight in!
-1 cup non-dairy milk – I used Rude Health’s Almond Drink but any non-dairy milk will do
-4 Tbsp chia seeds
-2 Tbsp good quality cocoa powder
-1 Tbsp maple syrup (omit if you want a sugar-free pudding)
-1 tsp. vanilla extract
How To Make
Put all ingredients in a bowl and whisk until slightly thickened. Pour pudding into bowls or ramekins and refrigerate for at least an hour before serving.