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| 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!
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| Chocolate chia pudding, with a touch of tahini. |
chocolate tahini chia pudding
(serves 2)
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.
Ha! I appreciate your honesty. I don't think I'm a chia girl either, but chocolate-tahini is definitely my style.
ReplyDeleteI don't mind chia seeds dry, but when they're soaked it gets a bit funny for me. Chocolate and tahini, however, is always welcome! ;)
DeleteI am pretty sure I also fall into the "no" category!
ReplyDeleteI guess it's worth trying at least once!
DeleteYes, I must admit the texture is rather unusual... I like them, sometimes. Yours sounds good!
ReplyDeleteI may give it another go, perhaps it is a "sometimes" thing for me, too, who knows? We shall see!
DeleteThe chocolate-tahini duet sounds good to me!!! And the Chia seeds, well... still figuring out how to use them ;-)))
ReplyDeleteThey should be quite versatile, I'm looking forward to using my chia seeds in recipes other than pudding!
DeleteI haven’t had a chia pudding before, but I’ve put it in muesli. This looks and sounds pretty damn amazing though!
ReplyDeleteI think I might like chia seeds more if mixed up in muesli rather than just straight up in a pudding. I may give that a try!
DeleteLeaf I love the sound of this. I am in the third camp - those that like chia gels, but have never thought to do something interesting with them other than let the seeds sit in milk for a few and then eating it while thinking "I could probably make this taste better."
ReplyDeleteThat's actually a great position to be in - to be able to enjoy them so simply, without the need for anything fancy!
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