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Recipe: Choc Chia Pudding with Sweet & Salty Almonds

Recipes
Last Updated Aug 05, 2020

Dessert, gluten-free, dairy-free, paleo

A simple dessert that can be whipped up mid-week without fuss! This means it’s much easier to say no to that naughty muffin or afternoon binge on lollies and biscuits. Chia seeds are a fantastic source of fibre and essential fatty acids, whilst cacao powder delivers potent antioxidants and valuable minerals such as magnesium.

Pudding will keep in the fridge for 3 days.

Ingredients

Serves 4

For the pudding

  • 1 cup almond milk (home made or sore bought)
  • 2 Medjool dates, pitted
  • ½ teaspoon vanilla essence
  • A pinch of fine sea salt
  • 2 tablespoons raw cacao powder (use less for a less intense flavour)
  • ¼ cup chia seeds

For the almonds

  • 1/3 cup raw almonds
  • ½ teaspoon maple syrup
  • 2 pinches fine sea salt

Instructions

  1. To make the pudding, place all the ingredients except the chia seeds in a blender and blend until smooth. Transfer to a bowl, whisk in the chia seeds, cover and refrigerate for 2 hours or until set.
  2. Once set, give it another whisk to and place back in the fridge.
  3. To make the almonds, heat a small heavy-based frying pan on medium heat, add the almonds and heat for 2-3 minutes, just until they begin to release their aroma.
  4. Transfer almonds to a chopping board, allow them to cool slightly and then coarsely chop. Promptly return to the warm pan and add the maple syrup and salt, giving the pan a good shake to evenly coat the almonds.
  5. Transfer to a plate and allow them to cool completely. Store in an air tight jar.
  6. When ready to serve, scoop chia pudding into a little dish and sprinkle with almonds.
Originally published on Jan 27, 2015

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