Vanilla Bean Berry Chia Pudding

I love chia pudding, and am always trying different combinations, and who can go wrong with vanilla and berries!

I use this recipe as a breakfast or morning tea type meal, but if you increase the sugar a little it would make a great dessert too! Chia pudding is often made raw, with a nut milk, but i love the silky, creamy texture the coconut cream has. 

Vanilla Bean Berry Chia Pudding

2 servings

• 4 tbs chia seeds
• 1 1/2 cups coconut cream (roughly 1 can)
• 1/2 cup water
• 1 vanilla bean
• 1 tsp vanilla essence
• 1/2 cup of berries - frozen are fine (i used raspberries and blueberries)
• 1/2 cup sweetener - i like to use xylitol or erythritol (liquid sweeteners like maple syrup, agave or honey are fine too, just maybe omit or reduce the water)
• toppings (optional) - i used more berries and some pepitas, other options are things like goji berries, linseed's, cacao nibs, or even a drizzle of maple syrup!

I know alot of people like to just make this just for themselves, so here are the the quantities for a single serving.

• 2 tsp chia seeds
• 3/4 cup coconut cream
• 1/4 cup water
• 1/2 vanilla bean
• 1/2 tsp vanilla essence
• 1/4 cup berries
• 1/4 cup sweetener
• toppings

1. If using a granulated sweetener, in a small pot combine the coconut cream and sweetener and warm over a low heat until dissolved. If you are using a liquid sweetener, just combine with your coconut cream and stir.
2. Add in chia seeds, extra water if using, scraped seeds from vanilla bean, vanilla essence and berries. If you don't want whole berries in your pudding, mashing them up is fine too.
3. Mix everything together to combine, and let sit in the fridge overnight, or for a few hours until its nice and thick.
4. Add your toppings, and serve!

Jacqui

xo