I love my chia puddings and this morning I was looking for something a little different. Normally I make them with mango, banana & coconut, but I was feeling like a little chocolate today. I remembered this recipe from The Sun Kitchen and looked it up! It’s very quick and easy to make and is more filling that just making a vegan chocolate mousse, and it has a nice warmth to it from the cayenne pepper. I make sure I use a good quality cacao powder that is chock full of antioxidants – Power Super Foods Cacao Gold is my favourite. If you are quite sensitive and find the cacao on its own a little stimulating, substitute half the cacao powder with organic carob, and you can also leave out the cayenne if you don’t like hot spices.
Spicy Cacao Chia Pudding
Makes 8 x 1/2 cup servings
1/2 cup chia seeds, soaked in 1 cup of water
1/2 cup cashews, soaked for 1 hour
1&1/2 cups of water
1/2 cup cacao powder
1/8 cup raw honey (or 2 Tbsp agave nectar)
2 Tbsp coconut oil
1/2 tsp vanilla pod seeds (or 1&1/2 tsp extract)
1/4 tsp cinnamon
1/8 tsp sea salt
a good pinch or two of cayenne
Blend until creamy. Dish into small clear bowls, refrigerate for 1-2 hours. Garnish with fresh fruit, flowers etc as desired.
My note: to add in some extra superfood goodness you can stir through some Goji berries before putting the pudding in the fridge!