Although perhaps not the prettiest concoction, chia pudding is so easy to make – for my base I just use chia seed and either almond or coconut milk, with some extra egg or rice protein stirred in if I need it.
Let the chia soak up the liquid and gel up – the longer the better, I’d leave it for at least 20 minutes!
I made a mocha version by stirring in cashew butter, coffee powder, a little vanilla and cinnamon and some raw cacao nibs. If you need a little extra sweetness, topping with raisins is quite nice 🙂
As a side note, I had waaaay too many carrots delivered this week (for some reason, my 500g bag of organic carrots wasn’t available, so my substitution was 2kg of normal carrots!). Cue much eating of carrots. I used a few up by making another version of this chia pudding (carrot cake style!) using grated carrot, lots of cinnamon, nutmeg and allspice).