We linked up with MISSBISH and pastry chef Tracy Wei again to make another variation of chia seed pudding. Chia seeds are a super food containing healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants and calcium. When added to liquid, the seeds expand creating a pudding-like texture. Making chia pudding is easier than making real pudding and is way better for you – all you really need is milk and chia seeds! The last time we linked up Tracy Wei of CHINO restaurant in Hong Kong, she whipped up a batch of coconut chia pudding. This time, she takes it to another level and shares her chocolate chia pudding recipe!
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What You Need for the Chocolate Chia Pudding:
360 grams Almond Milk
53 grams Chia Seeds
25 grams Unsweetened Cocoa Powder
½ teaspoon Cinnamon
¼ teaspoon Salt
1 tablespoon Vanilla
5 tablespoons Honey
2 Bananas
What To Do:
1. Mix everything together except the honey.
2. Let sit in the fridge for at least 3 hours.
3. Add honey after to sweeten.
4. Spoon into a cup.
5. Add some sliced bananas on top.
6. Add a dollop of cashew cream.
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What You Need for the Cashew Cream:
200 grams Raw Whole Cashews
30ml Water
½ teaspoon Cinnamon
1 tablespoon Vanilla
What To Do:
1. Soak cashews in water overnight.
2. Strain all the water and pour cashews into a blender.
3. Add additional water and blend until you’ve achieved desired consistency.
4. For a smoother texture, add more water.
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Notes:
– You can use raw almonds instead of cashews.
– Alternatively, you can blend the chocolate chia pudding. This gives the pudding a smoother velvety texture.
