This Chocolate Chia Pudding is so healthy – made with energy boosting chia seeds it actually makes more sense to be eaten as a breakfast rather than a dessert. Not only do chia seeds provide sustainable energy, they are also full of antioxidants, high in fiber and quality protein, and they expand in the stomach which in turn increases fullness and slows absorption of food.
I’ve added some brown rice syrup for sweetness, you can use honey and add more or less depending on your kids or your own taste. Mine seem to like it as is:
- 1 400g can coconut cream
- 1/4 cup cocoa or raw cacao
- 2 tablespoons brown rice syrup or runny honey
- 1 small to medium banana
- 1/4 cup chia seeds
- 1 pinch of salt
Mix all ingredients together in a blender until well combined. Leave overnight in the fridge or at least 3 hours to set.
- 1 cup cashews
- 1/4 – 1/2 cup water
Soak the cashews for about 3 hours, or overnight. Tip cashews and water into a high speed blender and blend until you have the desired consistency, adding more water if you need to – the more water you add the runnier it becomes.
You can either spoon the cashew cream over the top of the Chia Pudding, or if you have a small ziplock bag you may want to spoon the Cashew Cream into the bag, cut a small corner off the bottom and squeeze the Cashew Cream out.