This tastes just like chocolate pudding. So, if you’re after pudding for breakfast then here is your answer. Or, you can make this chia pudding and actually enjoy it for pudding – it tastes that good. Not even in a ‘this is healthy so let’s pretend it tastes yummy, too’ kind of way. This is pure indulgence, and it happens to be super good for you. Win win.
Inspired by a gorgeously pink packaged chocolate bar, I turned the flavours of my favourite Mylk Cinnamon and Raisin chocolate bar into a pudding that can be enjoyed first thing in the morning. This is a new discovery for me, but as a cinnamon addict and chocoholic this is pure bliss. If you haven’t yet discovered the magic of chia pudding or perhaps you aren’t quite sold on the ‘frogspawn’ style pot, then this just might be the recipe to change your mind.
Prepared the evening before, you’ll thank yourself so much when you grab a spoon and dive into this chocolatey bowl of creamy goodness. Simple stir together some chia seeds, cacao powder, raisins, cinnamon, maca and plant-based mylk and you’re in for one delicious treat. Not only do the chia seeds absorb all the gorgeous caramel-like flavours, but so do the raisns. Each mouthful is studded with plump and juicy raisins as they swell over the hours. It’s truly a delight.
Full of healthy fats, proteins and antioxidants, this is one super-start to your day. If you don’t fancy this for breakfast, then I often make this at lunchtime and enjoy it as an after-dinner treat. It is easy to increase the volume of this recipe, so you can make extra and have breakfast ready for the next few days, what a treat especially with a hectic week ahead.
Chocolate, Cinnamon and Raisin Chia Pudding
30g chia seeds
1 tbsp cacao powder
½ tsp each: cinnamon, maca (optional)
300ml plant-based mylk
To serve: coconut yoghurt, extra raisins, mylk cinnamon and raisin chocolate, granola, nut butter
Mix the dry ingredients in a small jar and add the mylk. Stir well to make sure all the cacao powder mixes in (it tends to sit on top, so keep stirring). Cover or seal and leave to thicken in the fridge overnight or for at least four hours. After 10 minutes, give the jar another good stir.
To serve, add a splash more milk if it is too thick and then pour into a bowl and top with a few squares of Mylk Cinnamon and Raisin chocolate and your favourite toppings, or eat straight out of the jar.
Have you made my Chocolate, Cinnamon and Raisin Chia Pudding? I would love to hear what you think, so please do leave a comment below. Remember to tag me in your creations, too – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.
With choco-chia love x