I love berry season! No wonder that this recipe has become a staple over the last few weeks since fresh strawberries hit the supermarket shelves. This is a great dessert, although I often have it at breakfast also. We don’t just get lots of nutrients from the fresh berries, but also get hit with a plant-based load of omega-3 fatty acids. What better way to treat yourself? Yes, even for breakfast!
Chocolate chia pudding over strawberries
Dairy-free, gluten-free, nut-free, vegan.
If you want a speedy breakfast, you can make the chia pudding the night before and soak the chia seeds overnight instead of just 30 minutes. I quite like to soak it less as it does not get as solid and stays more runny. Just the way I like it. Of course, if you want to soak it overnight and still want to keep it runny, just add more milk!
I like to soak the dates overnight and prepare the chia pudding in the morning. I prepare the pudding straight after I get up and leave it to thicken while I do my yoga practice and have a shower, before I have it for breakfast.
- 3 dates, soaked for at least 2 hours in water
- 250 mL almond or other plant based milk
- 1 heaped tbsp raw cocoa powder
- a pinch of salt
- ~ 1 cm of a vanilla bean (or use some vanilla paste instead)
- 3 tbsp chia seeds
- 250 g strawberries, hulled and sliced
- optional: some fresh mint, to serve
- Combine the soaked dates, plant based milk, the cocoa powder, the salt and vanilla bean in your blender and blend until all is well mixed. Pour cocoa milk into a bowl.
- Stir chia seeds into the cocoa milk with a whisk. Leave the seeds to soak for a minimum of 30 minutes.
- Divide sliced strawberries into two bowls. After 30 minutes, pour the chia pudding in equal measures over the strawberries. Enjoy!