I’ve long been a fan of chia puddings – they’re versatile, packed with protein and can be prepared ahead of time for busy mornings. However, this is the first recipe in which I’ve tried blending the soaked pudding, and what a revelation it was! Say goodbye to the controversial frogspawn texture and hello to a smooth, gloopy chocolate dessert that wouldn’t be out of place on a dessert menu. The bonus is that this dessert is naturally sweetened with dates and is so good for you that it can be enjoyed for breakfast, afternoon snacks and midnight feasts alike.
Preparation time: Soak overnight (or for at least eight hours), plus 5 minutes to prepare
1/4 cup chia seeds
1 cup almond milk
1 rounded tbsp cacao powder
2 small Medjool dates, pitted
Toppings – try fresh berries, banana or desiccated coconut
- Stir the chia seeds and almond milk together in a jar, then cover with a lid and leave in the fridge for 20 minutes.
- Remove from the fridge and stir up the mixture evenly again to get rid of any large clumps as it gels up. Place back in the fridge and leave overnight (or for at least eight hours if making this in the morning to enjoy later that day).
- After the soaking process is complete, add the chia mixture, cacao powder, and the pitted dates to a strong blender and blitz until the pudding is smooth. You may have to stop the blender and give it a shake several times to help it along and prevent the blender overheating.
- Pour your pudding into a bowl and add any toppings you fancy, then serve immediately.