Chocolate Peach Chia Pudding
Chia pudding is still my absolute favorite for breakfast. To keep it interesting, I sometimes change up my every-day recipe and start experimenting. This time, I chose the combination of fresh peaches and cocoa. What a treat! The rich, chocolaty flavor of high quality, dark cocoa combined with the fruitiness of ripe peaches is a winner. Pecan nuts and cacao nibs add some crunch and dried dates the sweetness. Healthy, gluten free, totally yummy and, of course, vegan. What a wonderful start into the day!
Plan ahead and make this pudding the night before!
You will need:
- a blender
Ingredients (for 3 good-size servings):
for the blender:
- 2 cups (480 ml) unsweetened, plain plant milk (I used soy)
- 3 Tbsp unsweetened, high quality cocoa powder
- 1/2 tsp cinnamon
- 1/8 tsp Celtic sea salt
- generous 3 oz (90 g) dried, pitted dates
to stir in after blending:
- generous 1/2 cup (90 g) chia seeds
- 3 oz (85 g) chopped, unsalted pecans
to layer and top with:
- 2 peaches, pitted, cut into small cubes or slices
- cacao nibs (I used about 1 1/2 Tbsp per serving)
- more chopped pecans
- coconut flakes
Preparation:
Blend all the blender ingredients until a smooth, creamy texture is achieved. This took about 30 seconds in my high speed blender. Pour the liquid into a wide mouth mason jar.
Thoroughly stir in chia seeds.
Make sure they don’t stick to the jar.
Let sit for about 10 minutes until some of the liquid is absorbed, then stir in pecan nuts.
Screw lid on and keep the jar in the fridge until chia seeds have absorbed most of the liquid. This takes about 1 hour. I usually prepare this the night before to have it ready for breakfast.
Now you can either layer or only top this chia pudding in individual bowls or glasses with cacao nibs, more pecans, chopped peaches, and coconut flakes.
Notes:
- instead of pecan nuts, you could as well use any nuts you like. Hazelnuts or almonds sound like a great match!
- Instead of peaches, you could definitely use mango! Whatever fruit you like, just go for it!
