(vegan, no refined sugar, dairy-free)
Chia puddings will always be one of my favourite breakfast on the go. You can make a big batch on Sunday, divide it into individual jars and your breakfasts for the week is sorted!
This Chia pudding apart from being utterly delicious, is also super filling thanks to the main ingredients, chia seeds, which are packed with plant protein, healthy fats and fibre.
I love how the Fresh Blackcurrants powder adds so much flavour and a lovely tart note. Fresh Blackcurrants powder is extremely high in vitamin C, which is extremely important during the winter to months to fights colds and flues. Blackcurrant powder is also rich in antioxidants which are essential for healthy and glowing skin.
I love topping mine with fresh berries, buckwheat groats (to add crunch) but the options are endless, granola, chopped nuts, mixed seeds and coconut chips will taste delicious too.
Ingredients - makes a small jar:
In a mixing bowl mix the chia seeds with the almond milk, coconut yogurt and vanilla essence. Add the Love Arctic Blackcurrant powder and mix again. It’s best to use a whisk to combine all the ingredients together and to avoid any lumps.
Cover the bowl with some cling film or a plate and let it sit in the fridge for at least 1 hour or even better overnight. The chia pudding is ready when is thick and gloopy.
To serve pour the chia pudding into a bowl and top with your toppings of choice.
Store in airtight container in the fridge for about 3-4 days.
♥ This post & recipe are by Elisa from @happyskinkitchen ♥