You will love with this vegan chocolate pudding. It’s indulgent without being overly sweet, and it is lovely and light. It is also a wonderful way to have your vital daily chia seeds. – makes about ¾ cup
½ cup Almond Milk
2 Tbsp chia seeds
3 soft dried dates
1½ Tbsp cocoa powder
½ tsp vanilla extract
Pour the almond milk in a bowl and add the chia seeds. Be sure to stir immediately to stop lumps from forming.
Cover the bowl with cling wrap and leave for 3-4 hours until the chia seeds have grown. Soaked chia seeds are far larger in size and feel slippery and silky. The seeds absorb a large amount of liquid and they are all it takes to thicken this pudding as they form something like a gel.
Halve and pit the dates. Chop them very finely and mash with a fork to make a paste. Add the cocoa powder and then add 2 tablespoons of the chia seed mixture at a time while mixing well with a fork. Stir in vanilla.
Chill in the fridge covered with cling wrap for 30 minutes to 1 hour before serving. You can enjoy this sensuous, chocolate dream as is, or use hemp seeds and pomegranate arils to garnish.
Chia seeds are a great source of fibre, protein, calcium, phosphorus, zinc and manganese, but what I love most about them is that they are rich in omega-3 fatty acids and have a higher omega-3 to omega-6 ratio (and so do flax seeds). Incorporating 1 tablespoon of ground or soaked chia and/or flax seeds into your diet every day helps balance this ratio.
Thank you to Adriana from Vegan Magic.
Please check with the author regarding © terms.