Raspberry Chocolate Chia Pudding
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Ingredients
- 1 cup/185g raspberries fresh or frozen (see notes)
- 1 2/3 cups/400ml full fat coconut milk
- 3-4 tbsp/45-60ml maple syrup
- ½ tsp/3ml vanilla extract
- ½ cup/85g chia seed
- 2 oz/56g dark chocolate finely chopped
- To Serve: Fresh raspberries chopped mint, coconut flakes
Method
- Reserve 4 tbsp/60ml of coconut milk.
- In a blender, combine raspberries, remaining coconut milk (about 1 cup + 7 tbsp/345ml) and maple syrup. Blend on medium speed until smooth.
- Sprinkle in the chia seeds and give a quick pulse to blend.
- Allow to sit for 10 minutes before stirring again and distributing between serving dishes.
- Heat 4 tbsp/60ml coconut milk until just hot in a small sauce pan or in short bursts in the microwave. Do not boil.
- Pour over finely chopped chocolate and stir to melt the chocolate. If the chocolate is still lumpy, heat in the microwave for 5-10 seconds and stir again.
- Spoon on top of the raspberry pudding.
- Cover and allow to sit in the fridge for at least four (4) hours or overnight. Can be stored for up to four (4) days.
Notes
Coconut milk: For most dessert-like pudding use full fat coconut milk. Other non-dairy milks can be used for the pudding but will not be as rich. The coconut ganache will only work with full fat coconut milk or cream. Other non-dairy milks do not have enough fat to create the same silky texture.
For best results use chopped bars of dark chocolate not chocolate chips.Chocolate chips have additives that will not result in a smooth ganache using these proportions.
To balance really dark chocolate or for a sweeter ganache, add 1-2 tsp/5-10ml maple syrup to the ganache.