Cherry Cocoa Protein Chia Pudding
Method
Blend the base: Add the soy milk, Greek yogurt, cherries, cocoa powder, maple syrup, almond butter, vanilla, cinnamon and sea salt to a blender. Blend until smooth and creamy.
Add the chia: Pour into a bowl and whisk in the chia seeds. Let stand for 5 minutes, then whisk again to ensure the seeds are evenly distributed.
Chill: Divide between two jars or glasses. Cover and refrigerate for at least 4 hours, preferably overnight, until thick and spoonable.
Finish: Before serving, top with chopped dark chocolate, pistachios and orange zest.
Serve: Enjoy chilled, or allow the pudding to stand at room temperature for 5 minutes for a softer texture.
Vegan option: Replace the Greek yogurt with 100 g thick unsweetened soy yogurt and use dairy-free dark chocolate. All other ingredients are naturally vegan. Dark cocoa and juicy cherries make this chia pudding taste like a sophisticated chocolate-cherry dessert. Almond butter adds richness, while orange zest provides a surprisingly bright finish. With chia, cherries and cocoa, it is a delicious way to add fibre to a grab-and-go breakfast.
Nutrition Facts
Per serving
