Chia seed puddings are such a delicious healthy breakfast/dessert or snack and they are so easy to make! This version is naughty but nice with a rich dark chocolate flavour sweetened with maple syrup, but you can tweak this recipe by using the quantities of milk and chia seeds below and adding whichever flavour combinations you love!
As a vegan mum I do worry about my families omega 3s, and in addition to flax and walnuts, chia seeds are a wonderful source and are very versatile. Plant based ALA omega 3 absorption is a controversial topic and the common viewpoint is that plant based ALA omega 3’s are not a suitable alternative to the ELA and DHA omega 3’s which are usually found in fish, however there is a lot of research that indicates that when humans follow a vegan or vegetarian diet their bodies become much more efficient at converting the ALA omega 3’s to EPA. My daughter Sunny has only ever eaten plant based omega 3s and is thriving and bright as a button which makes me confident she is getting everything she needs.
Chia seeds are also full of fibre, protein and many micronutrients including calcium, manganese and magnesium. It is best however with children to soak the chia seeds or make a pudding like this as if you just add them to meals they will swell up in little tummies and fill them up! The seeds actually absorb around 12 times their weight in liquid which is what creates the pudding!
I hope you love this dish and please let me know if you have any other favourite flavours I should try!
CHOCOLATE MAPLE POMEGRANETE CHIA PUDDING (VEGAN, GLUTEN FREE)
Prep time: 5 minutes
Cook time: 0 minutes (not including 6 hours+ in the fridge)
- 1.5 cups of plant milk (we use Oatly barista oat milk as it is lovely and creamy)
- 1/3 cup chia seeds
- 1/4 raw cacao powder (or cocoa powder if you don’t have cacao)
- 1/4 cup maple syrup
- 100g pomegranate seeds
- Whisk together the plant milk, chia seeds, cacao/cocoa powder and maple syrup until combined really well
- Cover and place in the fridge ideally overnight, but for a minimum of 6 hours
- Spoon into serving bowls and top with fresh pomegranate seeds
Note: The pudding will keep in the fridge for a couple of days (if there is any left!).