Chocolate Chia Pudding

This recipe may be the simplest and healthiest dessert I have ever made. For anyone who is dairy free or vegan, it is always exciting to discover a delicious and creamy dessert. Chia seeds have a long list of health benefits and are high in fibre, protein and omega-3 fatty acids. As a result, this dessert is so nutritious you can eat if for breakfast.

The secret to a thick and creamy pudding is to use a canned coconut milk rather than the coconut milk now sold in cartons, which is much more watery. It will still work with any dairy free milk, but will be less creamy and far runnier than this version.

What you will need:

1 400ml can of coconut milk (organic if possible)
2 tablespoons of maple syrup
3 tablespoons of raw organic cacao powder
4 tablespoons of white chia seeds
  
What you need to do:

1. Push cacao powder through a sieve to make sure there are no lumps. Add the coconut milk and maple syrup and whisk until combined.

2. Add the chia seeds and stir well. Leave to sit for about 15 minutes.

3. Stir again to mix the seeds through. They will have started to absorb the liquid and swell. Cover and refrigerate overnight, or at least for several hours.

White Chia Seeds