Chia seeds have shot into fame in recent times despite being already hugely popular in its native Mexico and Guatemala where it has been cultivated since Pre-Columbian times. Over here it has turned into one of those “superfoods”; one of my pet peeves. I don’t really buy into the concept of superfood; I think it is just all clever marketing and a fad but the reason I decided to give these seeds a chance wasn’t because of it’s supposed health benefits, although it is a plus, but because of the transformation it provides whatever liquid you mix it with. The seeds absorb the liquid it comes into contact with and turns it into a gelatinous-like substance. This substance then resembles some form of pudding. Pudding, you say? I am on board!
This probably isn’t the healthiest Chocolate Chia Pudding out there but it must be better than one of those over-processed chocolate puddings you’d expect to find in your local supermarket. You can be less indulgent and use milk (cow, coconut, soy, almond etc) instead of yoghurt but I personally prefer it with yogurt.
2 Tbsp. unsweetened raw cacao powder
1 ½ Tbsp. of stem ginger syrup (or honey)
A splash milk or water
2 pieces of stem ginger, diced
4 Tbsp. Greek yoghurt
3 Tbsp. chia seeds
1 tsp. cinnamon powder
Extra cacao, for dusting
1 Mix cacao, ginger syrup and milk until smooth and silky.
2 Mix in yogurt, stem ginger and chia seeds. Combine well.
3 Pour into desired pots and sprinkle with cinnamon and some extra cacao.
4 Refrigerate overnight.
NB You can just as easily make this without the chia seeds; it won’t be a set pudding but the flavours work just as well.