It might seem like I am a little obsessed with chia seeds lately as it’s not long ago that I was whipping up a batch of Blueberry Chia Jam. The thing is, I can’t help it. These little seeds are just so good for our health with their bundle of healthy omega-3 fats, fibre and protein. Chia seeds can be added to so many dishes, including puddings which are pretty hot right now. I have tried a few of these, but none that I really loved. In my search for recipe idea’s I came across a handful that promised the taste and texture of cake batter and given that I was a helicopter kid waiting for that hotly contested mixing spoon, I was quite keen on the idea. The problem with some of these recipes though, is that although promoted as ‘healthy’ they sometimes contain way too much fat and sugar even if they do originate from a ‘natural’ source. So, I created my own version of the Chocolate Cake Batter Chia Pudding, which I made for breakfast this morning and then launched on the Morning Show on 6PR 882Am radio. It is very delicious and I think that you might like to try it.
Chocolate Cake Batter Chia Pudding
Ingredients: (Serves 6) 6 tablespoons chia seeds 6 Medjool dates, seeded and chopped 1 x 400 ml can evaporated light milk with coconut 1/4 cup rolled oats 1 tablespoon of nut butter (whichever takes your fancy) 1 x 400 ml can light coconut milk Method: Mix all ingredients together except the coconut milk and place in the refrigerator for one hour. Place mixture into a blender and add 2 x tablespoons of cacao powder, 1 x teaspoon vanilla extract and a splash of milk if more liquid is required. Pour into six small bowls, jars or cups and leave overnight in the fridge. In the morning: Open the tin of coconut milk and carefully scoop out the solids at the top of the can, placing in a mixing bowl. Add 1 teaspoon of vanilla essence and using electric beaters, beat until smooth and soft peaks form. Spoon a little onto the top of each pudding and finish these cute little bundles with a sprinkling of finely grated dark chocolate. Nutrition per serve = 230 calories, 8.5 g fat, 23.5 g carbohydrates, 11 g protein and 250 mg calcium