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
- 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.
- Once set, give it another whisk to and place back in the fridge.
- 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.
- 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.
- Transfer to a plate and allow them to cool completely. Store in an air tight jar.
- When ready to serve, scoop chia pudding into a little dish and sprinkle with almonds.