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.
- 400 ml / 1 can coconut milk
- 4 tablespoons (60g / ¼ cup) chia seeds
- 4 teaspoons (30g) cacao powder (if you like it extra chocolatey, double this)
- Optional: 2 tablespoons (40ml) sweetener (e.g. rice malt syrup or honey)
- In a large bowl, mix base ingredients. Stir really well to make sure all the chia seeds (which get thicker as you go) are mixed in properly.
- Pour into individual jars/containers and let set in the fridge for 10-20 minutes.
- When firmer, remove from fridge and top with other ingredients as below.
Anything you like! I use whatever I have in my pantry, fridge or freezer at the time. Here’s a starting list, but feel free to get creative:
- Fresh or frozen berries (blueberries, raspberries, strawberries)
- Other fresh or frozen fruit (mango, passionfruit pulp, pomegranate seeds)
- Nuts (pecans, hazelnuts, flaked almonds)
- Seeds (sunflower seeds, pumpkin seeds, hemp seeds)
- Shredded or flaked coconut
- Coconut or Greek yoghurt
- Homemade granola or muesli
- Other random-but-awesome stuff: mint leaves, bee pollen, cacao nibs, dried goji berries.
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!