Give breakfast time a boost with this divine chocolate chia pudding recipe that’s packed with nutrients guaranteed to kick-start your day
Chia pots are trending and make a tasty morning treat or dessert. Chia seeds came originally from Mexico, and can be used in baking, desserts, smoothies, ground into flour or even sprouted and used in salads, but they are perhaps best known as the tasty pudding topped with fruit and nuts and sold, rather like acai bowls, at breakfast and brunch spots.
A chia pot is very easy to make and just requires soaking time to reach the gel-like consistency that pudding-eaters love so much. Overnight in the fridge is probably simplest, but if pushed for time you should get some pudding-like results in half an hour. Chia seeds absorb anywhere between 10 and 25 times their weight in liquid, depending on the age and quality of the seeds, so if anyone happens to eat any in their dried form, make sure to drink plenty of fluids afterwards to avoid possible digestive problems when they start to swell.
Nutritionally, chia seeds are high in omega-3 fatty acids. Just 12g of chia seeds would provide your daily supply of omega-3 fatty acids and the seeds are also low in omega-6 fatty acids, a combination which can have anti-inflammatory effects. They’re also a good source of fiber and have traces of selenium, which helps with thyroid gland function, DNA production, and can help protect the body from free radicals and infection.
This recipe is chocolate flavoured to entice children to eat a healthy breakfast! If they dislike the gel-like consistency, blitz the seeds to powder in a blender to break them up before soaking overnight. Toppings are down to personal taste, but if children are involved, peanut butter and banana go well with this!
– 25g unsweetened cocoa powder or raw cacao (not hot chocolate mix)
– ½ tsp ground cinnamon
– Pinch of sea salt
– ½ tsp vanilla extract
– 45-75g honey
– 350ml of milk of choice, dairy, almond or coconut etc
– 95g chia seeds
Put cocoa powder, cinnamon and salt in a bowl and mix, knocking out any clumps in the cocoa. Add vanilla and honey and whisk to combine. Then add a little milk at a time and mix to a paste. Then add remaining milk and whisk until smooth.
Add chia seeds and whisk to combine. Then refrigerate overnight, or at least 4 hours. It may also be helpful to give the mixture an extra whisk while it is chilling. Serve with toppings of choice, such as fruit, nuts and coconut.
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