Chocolate Chia Pudding with Buckwheat Crunch

Posted in Breakfasts Desserts

Tags: easy peasy, soy free, vegan, vegetarian

Prepare it the night before, and getting out of bed in the morning will be a breeze. You can mix up your crunchy topping too, adding whatever nuts you've got on hand.

Prep: 15 mins

chill: 3 hours

cook: 5 mins

serves:

4

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You will need:

Chia Pudding

⅓ cup chia seeds
¼ cup cocoa powder
1 cup vanilla coconut yoghurt
1 cup coconut water
2 tablespoons maple syrup

Buckwheat Crunch

¼ cup buckwheat groats
¼ cup hazelnuts, roughly chopped
1 tablespoon coconut sugar
1 tablespoon maple syrup
1 tablespoon cacao nibs

To Serve

½ cup vanilla coconut yoghurt
1 banana, sliced

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Recipe: Deb Kaloper

Photography: Chris Middleton

Stylist: Deb Kaloper

Directions:

1For the chia pudding, place all the ingredients in a bowl and whisk to combine. Divide evenly between 4 glasses and refrigerate 3 hours or overnight.*
2For the buckwheat topping, place the groats in a frying pan over medium-high heat. Roast for about 3-4 minutes, stirring occasionally, until lightly golden in colour. Add the hazelnuts and warm through for a further minute, then add the sugar and maple syrup, stirring to coat the nutty mixture.
3Remove this mixture from heat, stir through the cacao nibs and pour onto a sheet of baking paper to cool. Break up any larger chunks.
4Serve the chia puddings topped with an extra dollop of vanilla coconut yoghurt, banana slices, and a sprinkling of the maple buckwheat crunch.

Variation: Top with a hit of orange zest for an extra flavour lift!

*Tip: If you're not fussed about having your chia pudding cold (or you're simply not that patient, which is also fine), it tastes delicious at room temp, too! It just needs a good 15 minutes or so to soak up some liquid and become a healthier, super digestible pudding.

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