This pudding is one of my favourites and is perfect for entertaining. I just love chia seeds and this was the first time I had used the delicious maca powder.
Maca powder is made from the maca root which grows in the Andes Mountains of Peru. Referred to as a superfood, it is revered for its wide-ranging benefits to the hormonal system and its aphrodisiac qualities. If you want to know more about the wonderful benefits of Maca Powder, the team at I Quit Sugar have put together a bluffer's guide to Maca.
Makes approx 6 individual servings or one large pudding
ingredients Vanilla Chia Pudding 1/2 cup of chia seeds 2 cups of coconut milk (or any other non-dairy milk of your choice) 3 tablespoons of maple syrup (or any other liquid sweetener of your choice) 2 teaspoons of pure vanilla extract or 1 pod scraped 1 pinch of Himalayan crystal salt or sea salt
1 cup dates 2 tablespoons maca powder Himalayan pink crystal salt, to taste
3/4 cup water, more or less as needed
Macadamia Crumbs 1 cup raw macadamia nuts
For the chia pudding:
Mix all the ingredients together in a bowl, stir well and let rest for a few minutes.
After a few minutes whisk together with a fork or metal whisk and place in the fridge to set for 3-4 hours or overnight.
For the Maca Caramel:
To make the caramel: blend all the ingredients until smooth and thick. Put this in the fridge for about 2 hours.
For the Macadamia Crumbs:
Lightly toast the nuts in a hot pan then set aside to cool. Using a food processor pulse the macadamia nuts until they resemble a fine crumb unless of course you prefer a few chunky pieces. To serve: Spoon the chia pudding mix into individual serving dishes or ramekins, spoon a little maca caramel on top and sprinkle with macadamia crumbs.
This tastes incredible and is you can enjoy it for dessert without any guilt.