This is a favourite for vegans as a healthy sweet treat with a lot of nutrition packed it. I actually like it for breakfast on warm sunny mornings, but you can also have is as a pudding after a meal.
Using chia seeds as a base offers a lot: an omega 3 boost and fibre especially. It’s not really my recipe, it’s been around in varying forms for a while. Coconut milk as the soaking and gelling agent is rich and creamy, another great dairy-substitute for vegans, but usually have this one with my quick and easy to make almond milk, which is also rich and creamy. Sometimes I use Chinese cinnamon bark and set aside in a mason jar in the refrigerator (pictured below), the flavour of the bark versus the ground cinnamon is much more subtle but still very present.
Chia seeds, 3 tbsp
Plant-based milk, like almond milk (you can make you own), or natural coconut milk, 500ml
Ground cardamom, 1 tsp
Cardamom seeds, crushed, 1 tsp
Ground cinnamon, 1 tsp
Vanilla pod, 1-2
Any fresh fruit of your choice, to garnish
5 minutes + 20 minutes minimum to set.
1. Mix all ingredients except the chia seeds until smooth.
2. Add the chia seeds and mix until smooth, then add to a mason jar and set aside for the flavours to absorb. You can also give the jar a good shake every now and again.
3. Serve with chopped fresh fruit on top (I like it best with fresh mango).
Add pureed fresh mango and vanilla seeds (from a pod) or crushed fresh berries in the plant-based milk mixture instead of as a garnish. Use the seasonal mulberries in spring with fresh mint leaves if you are China-based. Add a sprinkle of raw cacao nibs or rosehip powder. Add fresh chopped aloe vera pieces for garnish too if you can get hold of it. Add medjool dates to the plant-based milk and blend before use if you prefer much sweeter tastes, or try a delicious organic honey, like this white one (pictured above) from Harbin, China.