|Chocolate tahini chia pudding, topped with blueberries.|
I have noticed chia seed puddings around for a few years now, but have not felt compelled to try them.
The fact of the matter is, I think the world is divided into those who like the texture of chia seed gels - the foundation of chia puddings - and those who don't really care for it.
I had a feeling I would fall into the camp of those who don't care for it, and now that I have finally taken the leap, I can confirm my intuition was correct. The slippery water-logged chia seeds with their still-crunchy centres are an interesting study in texture, but not for me. Which is a bit of a shame, because the sweet chocolate-tahini combo, by itself, was spoon-lickin' good, so it all seemed like a waste.
However! It appears that Simon falls into the camp of those who enjoy chia puddings, so that worked out well. After I miserably attempted to endear myself to the pudding and failed, he took it away and happily finished the rest, proclaiming it to be delicious. Thus, despite my personal misgivings, I am reassured that this is still a chia seed pudding recipe worth sharing. If you're a chia pudding lover, try it and let me know what you think!
|Chocolate chia pudding, with a touch of tahini.|
chocolate tahini chia pudding
1 heaped tablespoon unsweetened cacao powder
1 heaped tablespoon tahini
1 level tablespoon honey (or maple syrup)
1/4 cup warm water
3/4 cup milk (or oat milk, almond milk, rice milk, etc.)
1/4 cup chia seeds
toppings (optional): fresh fruit e.g. sliced bananas are a good choice, as are cherries, or any berry fruit such as blueberries, strawberries, raspberries, etc.
Mix cacao powder, tahini, and honey (or maple syrup) together to form a paste. Add in warm water and stir thoroughly to create a cohesive liquid. Add in milk and stir vigorously again to make sure everything is mixed well.
Place chia seeds in a bowl or container. Pour over the liquid mixture and stir everything together. Cover and refrigerate.
Give the mixture a brief stir after 30 minutes to encourage a uniform consistency throughout, then let it sit in the fridge again for another 2 hours, or until mixture is chilled and thickened to your liking.
Divide into little glasses, top with fresh fruit of your choice, and serve.
*To make this recipe vegan, use maple syrup and non-dairy milk.