Hey everyone, I hope you’re having a great start to the week. Mine is crazy busy, since I started a new photography course a couple of weeks ago. I’ve wanted to improve my photography and advance for quite a while now, but the online courses just didn’t interest me enough. I need a real human person teaching me and I like the interaction. The course is given by our local town hall, so it’s ridiculously cheap, it’s 4 hours a week and I am already learning so much 🙂 It’s like I’ve been going at turtle speed and have suddenly been propelled into turbo mode 😀
Plus I love learning new things and giving my brain a workout. And in the spirit of that, I also signed up for another course, which I just completed this weekend – Bach Flower Remedies. If you’ve never heard of it, it’s a system of 38 different flower extracts, where each one can help you deal with a specific issue/emotion and you mix them according to whatever you need help with at that moment. I already used them a few years back, when I was going through a huge change in my life and they helped me enormously, so I wanted to learn to mix them myself and the course was fascinating. I definitely recommend it if you’re into natural therapies and energy healing.
But onto today’s recipe… I actually made and shot this Raspberry & Chocolate Chia Pudding a few weeks ago but I haven’t had a chance to share it yet. We now have a trilogy of chia puddings on the blog, I sang all its praises in Mango & Coconut Chia Pudding and then continued with a second instalment of Kiwi Chia Pudding Parfaits. As I’ve said over and over again, they are extremely quick and simple to make, very nutritious and leave you feeling full for a long time.
In today’s Raspberry & Chocolate Chia Pudding, the acidity of the raspberries counteracts the bitterness of raw cacao and the sweetness of maple syrup to create such a great combination. I garnished my puddings with fresh raspberries, cacao nibs and coconut flakes, but use whatever you fancy or have on hand.
Enjoy and I hope to be back with a calmer and longer post next week.
- 1 cup raspberries
- 1/4 cup water
- 2 tablespoons maple syrup
- 1 tablespoon chia seeds
- 1/2 tablespoon flax seeds
- 1 cup plant milk (I used rice)
- 2 tablespoons raw cacao
- 2 tablespoons maple syrup
- 1 tablespoon chia seeds
- 1 tablespoon flax seeds
- For the raspberry layer, mash or blend the raspberries and then mix with all the rest of the ingredients. Let sit in the fridge for at least 30 mins until thick.
- For the chocolate layer mix all the ingredients and also let sit in the fridge for at least 30 mins.
- Layer in a glass or bowl and top with whatever you fancy (I used raspberries, cacao nibs and coconut flakes).
No Comments