A quick, tasty and healthy vegan chocolate pudding that can be enjoyed by all. Chia seeds act as a binding agent to give a firm (ish) texture and the chocolate flavour shines through.
1tbsppure maple syrupuse 2 tbsp if you like your puddings sweet (I used an Amber grade from Quebec)
1tbspcoconut oil
3tbspraw cacao powder
1tbspmesquite powderor maca powder (optional)
20gpistachio nutschopped
Instructions
Pulse the chia seeds in a food processor to break them up a bit.
4 tbsp chia seeds
Add all the other ingredients and pulse for 10 seconds or until thoroughly combined.
400 ml coconut milk, 4 medjool dates, 1 tbsp pure maple syrup, 1 tbsp coconut oil, 3 tbsp raw cacao powder, 1 tbsp mesquite powder
Pour or spoon into four ramekins or small dessert dishes and leave to set for ten minutes.
Add a sprinkling of chopped pistachio nuts and serve.
20 g pistachio nuts
Notes
Both mesquite powder and maca powder give a sort of malty caramel flavour, but if you don't have it try vanilla, cinnamon or cardamom instead.Top with desiccated or flaked coconut instead of pistachio nuts.Medjool dates are quite big, soft and sweet. If using other dates you might need to add an extra one or three.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.