Vanilla Berry Chocolate Chia Puddings

Divine!

Hello lovelies!

Apologies for the wee delay getting this post up- had to completely restore my computer which meant a great big mission to get these photos back for you! I hope you enjoy it nonetheless! This pudding is really nice and not too overpowering, so it can be eaten on it’s own without topping (and even without the extra sweeteners in the berry and vanilla) as a breakfast; or you can make as I did (or even add more sweetener!) with topping for a dessert!

This recipe is really easy and flexible, so I’ve split it up into each of the different layers in case you want to try one of them specifically or in case you want to play with a particular aspect of it!

So here you go…

INGREDIENTS:

Vanilla:

1 400ml can coconut milk (or 2 cups of other milk alternative)

2 tsp vanilla

2 teaspoons stevia

6 tablespoons chia

Berry Jelly:

500g frozen berries

2 tablespoons stevia or other sweetener

1 sachet Jel-It-In OR add chia seeds (roughly 3 tablespoons per cup of liquid)

Chocolate:

4 tablespoons cocoa powder

3 tablespoons boiling water

2 tablespoons honey or agave

2 cups milk alternative (e.g. soy, almond, or 1 can of coconut milk- I used soy only because I was out of coconut!)

6 tablespoons chia

Optional:

Berries, coconut and Real Deal Paleo Chocolate to serve.

 

 

METHOD:

 

For the vanilla…

Add the vanilla

1. Whisk the coconut milk, stevia and vanilla together (as I was experimenting, I added this AFTER the chia… DON’T. It will get clumpy and you will have to whisk harder to break it all up!)

Whisk the vanilla pudding

2. Add the chia seeds, and whisk as you go. You will need to whisk every five minutes or so for the next 20 minutes, or until the mixture thickens up. (You can get started on the other layers as you go to save time…)

3. Pour into the jars to create the bottom layer, and keep in the fridge or freezer (if your jars are freezer proof) to set while you cu can get started on the other layers as you go to save time…

 

For the Berry Jelly…

1. Heat the berries in a small pot. Start with the temperature around medium, stirring to prevent them catching.

2. Gradually, as the juice begins to release, bring them up to a boil. If you have a sweet tooth, add a little stevia, honey, agave or other sweetener. Crush the berries a little so you don’t get chunks that are too big.

Add Jel-It-In to the berries

3. Finally, when they are on the boil, sprinkle the Jel-It-In over and mix it in. Make sure to sprinkle it lightly over the whole surface area and mix right away, rather than let it sit in a clump on top as I had to whilst trying to take a photo with one hand!

Add the berry layer

4. After letting it stand to cool for a few minutes (but while it’s still pretty hot!) pour into the jars for the second layer, and again, put into the fridge or freezer to set. Make sure they have cooled significantly first however, as the temperature change from very hot to very cold can crack some jars.

 

For the chocolate pudding…

Dissolve cocoa

1. Mix the cocoa and then the honey into the boiling water until they become a very runny chocolate “sauce”

2. Add in your coconut or nut milk and whisk to combine (or cheat with chocolate flavoured soy milk or the like!)

Whisked pudding standing to set

3. Sprinkle over your chia seeds and repeat as with the vanilla pudding.

 

For the topping…

Add anything you like! Here I just boiled up some extra berries and sprinkled a little coconut and shaved Real Deal Paleo Chocolate for a really berry focused dessert, but you can add anything you like really! Experiment… or eat as is!

 

Bon appétit!

xx