I am doing easy to make no cook desserts this week and for the second day, it is one more chia recipe. As I mentioned earlier, chia seeds are one of super foods available and they can be used as additives in recipes or as the star ingredient. They absorb liquid so much and they become jelly like in texture after soaking up the liquid. I always like to soak the seeds in milk. But you can also use water or any plant based milk. My usual chia pudding is very easy to make. Just soak the seeds in milk, add a pinch of salt and some sliced almonds. But for the theme, I just became creative with the puddings and I just loved all the variations.
The second day, the recipe is for chocolate lovers. If you love mocha flavour (the combination of coffee and chocolate), then this one is for you. But if you want just the chocolate, then omit the coffee. As for sweetening, you can use any form of sweetener. Honey, sugar, brown sugar, stevia, erythritol, maple syrup or any of the sugar you adore. The toppings can also be varied. I wanted to add cacao nibs but I couldn’t find the box. I know I had a batch, but my fridge is overloaded and it has become so tough finding things inside. So I stopped with almonds. But think of choco chips, shaved chocolate, peanut butter chips, butterscotch chips or any thing crunchy which you like. The combination are endless and sky is the limit. This version is really simple and I loved the coffee+chocolate combo.
Makes 2 Servings
Milk – 1/2 cup
Chia Seeds – 2 tbs
Sugar – as per taste
Coffee Powder – 1/2 tsp
Cocoa Powder – 1 tbs
Mix milk, sugar, cocoa powder, coffee powder and chia seeds.
Cover and set aside in fridge for 30 minutes to 2 hours. You can also let it sit in fridge overnight.
Keep mixing it for some time so that the chia seeds absorb the milk uniformly.
While serving, divide the pudding in serving bowls or glasses, top with sliced almonds.
Serve it immediately.