Chocolate, coconut and strawberries, for me a decadent, yet a classic combination that’s going to leave you craving for more.
Chia pudding is fun. Sometimes, I completely forget about it as a breakfast option and go back to my variation of eggs or oatmeal, but then I remember it again and it’s like the first time I discovered it, ah-mazing! It’s a great base that can be used for many flavors. When I get really lazy, I just slice banana in and call it a day. And let’s admit it, that’s most of the days. But sometimes I try to make it nice, the look AND the taste, otherwise cooking and eating would be no fun.
This time I came up with a variation on a classic chocolate pudding, with strawberries, of course. Because what is chocolate without strawberries? The combination just works. Non-aging classic, a bit like George Clooney.
The inspiration behind this recipe came from my other recipe – Chocolate Coconut Milk, if you haven’t tried it yet, go for it, it’s ah-ma-zing! Oh, and you’ll need it for the recipe. Now you have to try it, hah! But no worries, it’s easy and once made you can have every evening warm Chocolate Coconut Milk with cookies. Okay, probably not the best idea for every evening, 2017 just started, we might keep on the track for a bit longer, huh?
Just so you know, I enjoy this Chocolate Chia Pudding with Strawberries for breakfast the most but as a light dessert it would also do.
Don’t forget to use quality cacao and chocolate in this recipe, the better quality, the more antioxidants it contains which are then protecting the body from free radicals and therefore fighting against premature aging (yes!).
Chocolate Coconut Milk
4 tablespoons chia seeds
dark chocolate for garnish, chopped
strawberries for garnish
maple syrup to taste
1. Mix coconut and water in a blender, leave for about 20 minutes, some of the water is going to get absorbed by the coconut.
2. Add dates and blend.
3. Filter through a milk bag and put into a blender again (wash the blender before so you don’t have pieces of shredded coconut left).
4. Add cacao, pinch of cinnamon, maple syrup and pinch of sea salt, mix and adjust to taste.
5. Pour into a glass bottle and keep in the fridge, it stays good for about 3-4 days.
5. To make chia pudding, combine 4 tablespoons of chia seeds and 250ml | 1 cup of Chocolate Coconut Milk, stir and let sit for a minute or two.
6. Stir again and refrigerate, ideally leave in the fridge for the whole night, or for 3-4 hours minimum.
7. After taking it our, stir again, pudding should be thick. If it’s not, add more chia seeds and let sit for another 20 minutes in the fridge.
8. Garnish with strawberries, chopped dark chocolate and add maple syrup to taste.
If you’re interested, I suggest heading here to read more about these magical black seeds.
What’s your favorite version of Chia Pudding? Share in comments, I’d love to hear!