Any meal or snack in a glass jar is so #ontrend right now. But that’s not the only reason to make this amazing chia pudding recipe.
These chia puddings can be made from ingredients entirely in your pantry (although sometimes that makes it too easy, which is dangerous…), they’re super filling, portable (once you put the lid on the jar, that is), and are really versatile – once you have the basic ingredients down (coconut milk, chia seeds and cacao), you can top them with any combination of nuts, seeds, or anything else that takes your fancy.
- 2/3 cup coconut milk or coconut cream (I use the small 165ml cans of Pandaroo coconut milk which are just perfect)
- 2 tablespoons chia seeds
- 2 teaspoons of cacao powder (if you like it extra chocolatey, add another teaspoon)
- Optional: 2 teaspoons sweetener (I use rice malt syrup or honey)
- In a bowl, mix base ingredients. Stir really well to make sure all the chia seeds (which get thicker as you go) are mixed in properly.
- Divide mixture into 2 portions and set in the fridge for 20 minutes (or the freezer for 10 minutes if you’re impatient like me). When firm, remove from fridge and sprinkle with toppings.
Anything you like! It can just depend on what you have in your pantry, fridge or freezer. Personally I love frozen blueberries, coconut flakes and mixed nuts. Here’s a starting list, but feel free to get creative!
- Nuts (pecan halves, hazelnuts, flaked almonds)
- Seeds (sunflower seeds, pumpkin seeds)
- Fruit (fresh/frozen raspberries or strawberries, passionfruit pulp, dried/fresh mango, pomegranate seeds, dried goji berries)
- Shredded or flaked coconut
- Coconut or Greek yoghurt
- Homemade granola or muesli
- Other random-but-awesome stuff: mint leaves, bee pollen, cacao nibs.
If you give it a go, feel free to leave me a comment or tag me on Instagram @jenna.westphal and #jennawestphal so I can see how you went and give you a repost!