- 1/4 cup Chia seeds
- 1/2 cup almond milk
- 1/2 cup coconut milk
- 1 tbs Honey
- Coconut Yoghurt
- Topping: Passion Fruit Seeds, Brazil Nuts & Cashews.
Chia seed pudding is so easy to make. There are an infinite number of combos, but I love topping mine with coconut yoghurt and something crunchy. I sprinkle mine with a few brazil nuts and cashews but this also tastes great with granola.
Chia seeds are native to Guatemala. Supposedly Mayan and Aztec warriors ate a handful before battle to keep them full all day and boost their energy. These teeny tiny seeds expand in your stomach making you feel full, lots of women in South America sprinkle it like salt (its tasteless) over food to help them lose weight. They form a gel when mixed with water, which makes them a good substitute for eggs in vegan diets and is what makes them form an amazing pudding texture which works so well as a pudding. Chia seeds are also rich in antioxidants and full of fibre, magnesium, zinc, iron and calcium. They’re also said to be good for lowering cholesterol.
Soak the chia seeds in Almond milk Coconut Milk and honey in a jar with the lid on overnight. (Or 30 mins to an hour)
Remove from Jar and distribute between two glasses
Top with coconut yoghurt (approx. 5 tablespoons each glass.)
Finish off with passion fruit seeds (so its not too sweet) and a few cashews and brazil nuts (or granola.)