Ingredients
Equipment
Method
Prepare the chocolate chia pudding base:
- Dry Ingredients: In a mixing bowl, combine the chia seeds, raisins, sunflower seeds, pumpkin seeds, cinnamon, salt, cacao powder - whisk to combine.
- Wet Ingredients: Add in the almond milk, maple syrup, orange juice. Whisk well for about 10 seconds to fully incorporate the liquids and distribute the seeds evenly.
Let it settle:
- Allow the mixture to sit for 5–10 minutes, then whisk again briefly to prevent clumping.
Chill to activate:
- Cover the bowl and place it in the fridge to set for at least 3 hours, or ideally overnight. Stir once or twice during this time to ensure even absorption.
Serve and garnish:
- Before serving, give the pudding one final stir.
- Spoon into serving bowls and top with fresh cherries, crunchy granola, chopped almonds, caramelised cacao nibs, and coconut yogurt.
Nutrition
Notes
Nut-Free Version:
Swap almonds and almond milk for coconut milk.
Extra Creamy:
Blend the chia pudding mixture after it has set for a few hours to create a smooth, mousse-like texture.
Spice It Up:
Add a pinch of cinnamon, vanilla extract, and cayenne pepper for a warming twist inspired by traditional Mayan cacao drinks.
Sweetener Swap:
You can use maple syrup, honey, agave, or date syrup instead of coconut syrup, depending on your taste and availability.
Protein Boost:
Stir in a spoonful of hemp seeds or a scoop of plant-based protein powder for an extra energy hit - great for breakfast or post-workout recovery.
Fruit Toppings:
Try sliced banana, berries, or other seasonal fruit in place of (or alongside) the cherries.
