Chia seed pudding… you either love it or hate it. If you do fall into the latter camp then I highly recommend blending a chia seed pudding to a smooth consistency in a high speed blender. This will not work in a food processor so don’t waste your time dirtying it up as ain’t nobody got time for cleaning a food processor unnecessarily!
I would say if you’re going down the blending route you it’s best to either add cacao, a flavoured protein or a fruit puree. I’m not sure if the colour would be particularly appetising with chia seeds and coconut milk or another plant based milk!
I personally like the consistency of chia seed puddings as they are and smooth, depending on my mood. I find the blended versions are a little more dessert like, a mousse like consistency if you will.
The Pulsin Cacao Maca Supershake blend gives a wonderful yet subtle flavour to this chia pudding as well as giving it a mighty nutritional boost. Coffee, chia seeds, a little maca and cacao, it’s everything I need in a pre prepared breakfast!
Let me know if you try it or what your personal chia pudding preference is over on Instagram!
Mocha Chia Protein Pudding
Print RecipeIngredients
- 25g whole chia seeds
- 250ml cooled coffee of choice
- ½ - 1 tbsp maple syrup
- 1 heaped tbsp Pulsin Cacao Maca Supershake blend
- Cacao nibs, non dairy yogurt and chopped hazelnuts to serve
Instructions
Mix together chia seeds through to supershake blend in a jug. Set to one side for 5 minutes. Whisk again and place in the fridge overnight.
Serve topped with cacao nibs, non dairy yogurt and chopped hazelnuts!
