Makes 4 Servings
This basic chia pudding is keto friendly and, unlike a lot of low carb recipes, you’ll find all the ingredients at IGA, coles or woolies. You can even forgo the chocolate and walnuts, although it might be a bit boring.
400ml tin coconut cream or milk*
1/3 cup chia seeds
25g cocoa powder**
¼ cup Queen sugar free maple syrup
2 tsp vanilla essence°
50g walnuts, roughly chopped
40g sugar free dark chocolate melts°°
You can make this all in the bowl or jar you intend to store it in, or you can portion it out like I have in the picture. Jars are not mandatory but will make you look like an insufferable hipster, if that’s your thing.
Empty coconut milk/cream into bowl. If the fat has separated just warm the milk in the microwave until it reincorporates.
Add cocoa and whisk until combined.
Add maple syrup and vanilla essence. Combine.
Add the chia seeds and stir well. The seeds will clump if you let them, so give it a good stir.
Add the chopped walnuts and chocolate buttons and stir. Reserve some for garnish if you wanna get fancy with it.
Split into 4 portions and refrigerate for at least 4 hours.
Top with a big drizzle of syrup, chopped walnuts and chocolate buttons.
Keeps in the fridge for 4 days
3.4g active carbs per serve
*Always check the label. Some brands are higher in carbohydrates or even sweetened with sugar. I like Trident brand coconut cream.
** Carb count varies wildly between brands, as does flavour. Check the label. I like Equagold Premium Dutch Cocoa. Steer clear of Nestle.
° Do I sound like a broken record yet? Check the label. Watch out for sugar in vanilla extracts. Queen brand artificial vanilla flavouring is sugar free. Alternatively you can make your own.
°° Well Naturally is the brand sold at Coles, Woolies and IGA, you should find them in the health food section.