My daughter and I have been going nuts making chia seed puddings. She is eight and we have been making them together in the evening in for her lunch box and after dinner treats. I love them because they are really healthy and full of nutrients compared to what other lunch box snacks are on offer.
I set the puddings in small containers so that they are easy to pop in her lunch box.
If you would prefer to make a lighter version, instead of coconut cream you can use any type of milk such as regular, almond, soy or coconut. This pudding is richer because it is made with coconut cream.
This pudding is absolutely decadent and will only take you seven minutes to throw together.
- 2 cups coconut cream
- 1 cup frozen raspberries
- 4 tablespoons natural maple syrup
- 1 teaspoon vanilla extract
- 6 tablespoons chia seeds
- 2 tablespoons raw cacao
- Prepare four small serving jars and set aside.
- To make the raspberry layer, place 1 cup of coconut cream, 1 cup of frozen raspberries, 2 tablespoons of maple syrup and ½ teaspoon of vanilla extract in a blender or food processor.
- Blitz until smooth. Stir in 3 tablespoons of chia seeds and pour into a sealed container.
- Place in the fridge to set for three hours.
- To make the chocolate layer, in a bowl place 1 cup of coconut cream, 2 tablespoons of cacao powder, 2 tablespoons of maple syrup and ½ teaspoon of vanilla extract.
- Whisk together until smooth.
- Stir in 3 tablespoons of chia seeds and combine all the ingredients.
- Pour into the base of the serving jars that you are going to use. Place in the fridge to set for three hours.
- Once the chia base is set, spoon the raspberry flavour on to the top of the chocolate layer and serve.