My yoga classes are usually at night, after work. And by the time I get home, it's usually already 9.30 pm, and although I stay away from food at least 2-3 hours before bed time, sometimes hunger just screams, especially after a gruelling work out drill. At this point it becomes really easy to start on the junk. So enter this magical wonder - the chocolate chia seed pudding.
What the hell are chia seeds anyway? The first time I tried it I gagged because it tasted like frog eggs/spawn (ok I've never eaten frog spawn, but chia seed certainly looks like them). Chia seeds are actually edible seeds that are rich in omega-3 fatty acids (like the one in salmon!), fiber, iron and calcium. Now, don't they sound better than that caramel pudding you're about to pound on?
After a few tries/errors, I now present to you a chia seed dessert that is so delicious and will NOT remind you of amphibian eggs.
And if you're feeling vegan, substitute the milk with coconut milk.
This recipe makes one portion of pudding.
What You Need:
3-4 tbsp chia seeds
fresh milk, 4x the amount of chia seeds you're using
1 tsp of date syrup
1 tbsp 100% cocoa powder
Fruits of your choice (I recommend blueberries, strawberries or bananas)
What You Do:
1. Combine everything except for the fruits in a bowl. Use a whisk to make sure everything is incorporated.
2. Relocate into a glass, cover with clingfilm.
3. It needs to sit for at least 4 hours. You know it's ready when it's firm but not dry (if it does seem dry, add a splash of milk/water)
4. Top with fruits, and some dark chocolate shavings.
5. Best enjoyed when it's cold, and you've just finished a yoga class.
I don’t care much for childish desserts. You know, the one where it’s all just too much sugar, too much colouring and too little indulgence. I stay away from refined sugar as much as possible, but for recipes like these it seems almost forgiveable to consume a dark, gooey mess of fine dark cocoa treat. Nigella Lawson perfected this ‘pudding’ using dark chocolate, making the dessert taste bittersweet and exquisitely delicious.
This recipe is a hit with my family, surprisingly my Dad who doesn’t really like sweet desserts. It pays to use good quality eating chocolate and good butter. Because I’m lazier than Nigella, I’ve altered the measurements so I could easily use a whole chocolate bar and half a common stick of butter. I also changed the type of flour to get a nice rise out of the puds.
This makes 3 large puddings or 5 small ones.
What you need:
100g dark chocolate, 70% cocoa*
¼ cup self-rising flour
¾ cup caster sugar
What you do:
* For God's sake, do NOT use Kijang/Nona/Cap Ayam Chocolate. Treat yourself and get a smooth bar from Frey, Lindt or others.