My first experience with chia puddings wasn’t…well, let's just say that it wasn't love at first bite. I remember that I mixed chia seeds with water, waited for about 10-15 minutes and then ate it. It wasn’t really what I had expected. But, I researched it and found out that I had a few things to learn about it all.
So, I went from water to oat milk, to coconut milk and finally I made my way to the soy yoghurt. During my experiments I had discovered that I wanted my puddings to have a heavier texture, so that’s why i decided to try with soy yoghurt. I tried it and I never looked back. It’s so tasty, especially when you season it with different things, like vanilla bean, coconut, berries, fruits and nuts.
One of my favorite chia puddings is the one with vanilla, topped with banana, sunflower seeds, cashews and coconut flakes. Sweet, crispy and super delicious!
Chia pudding with soy yoghurt
2 tbsp chia seeds
1-2 dl soy yoghurt
pinch of ground vanilla
1 tbsp sunflower seeds
2 tbsp coconut flakes
a handful of cashew nuts
Add chia seeds and vanilla to a bowl or mason jar. Stir and add the soy yoghurt. Stir once again and put your pudding in the fridge for a few hours, preferably overnight. Sprinkle your pudding with sunflower seeds, cashews, coconut flakes and slices of banana. Enjoy!