Ingredients Serves 2
- 1/2 cup chia seeds
- 1/2 cup coconut milk
- 1.5 cup any non-dairy milk
- 2 tsp cocoa/carob powder
- 3 tbsp blueberries
- 2 tsp agave/maple syrup
- Fruits & berries for topping
It's very easy to make chia pudding. Combine chia seeds with any non-dairy milk at 1:4 ratio. Let stand at least 20 minutes. Stir two-three times during this time. You can then refridgerate overnight. You can add any flovors to chia pudding. It's a great field for experiments.
For example, for blueberry chia pudding I blended 3 tablespoons of blueberries with 1/2 cup of coconut milk and 1/2 cup of almond milk.
This time I made two-layered blueberri-chocolate chia pudding. For blueberry pudding I mixed 1/4 cup of chia seeds with blueberry-milk mixture (see 1 step). And for chocolate layer I mixed 1/4 cup of chia seeds with 2 teaspoons of cocoa powder and then combined with 1 cup of hazelnut milk. You can also add some liquid sweetener of your choice (I added 1 tsp agave syrup for each layer).
Next, I filled my glass jars with two layers of chia pudding. For topping I used banana slices, blueberries, strawberries and pomegranate seeds. And should I say it was glorious breakfast?