Gluten-free chocolate chia puddings
- 500g carton light custard
- ⅓ cup whole milk
- 1 vanilla pod, split and seeds scraped
- ¼ cup good-quality cocoa powder
- ½ cup dark chocolate (70% cocoa solids), roughly chopped
- 1 tablespoon granulated sweetener
- 4 tablespoons chia seeds
- 1½ cups raspberries
1 Pour the custard and milk into a medium saucepan. Add the vanilla pod and seeds, followed by the cocoa powder, chocolate and sweetener.
2 Set over a medium-low heat and warm slowly, whisking gently, for a couple of minutes until the chocolate is completely melted. Remove from the heat and discard the vanilla pod.
3 Add the chia seeds to the mixture and whisk again until well combined.
4 Divide half the raspberries among 4 small jars or glasses (that each hold about 280ml). Spoon the chia mixture into the glasses and transfer to the fridge for 2 hours to chill. Pile the remaining raspberries on top of the puddings just before serving.
NUTRITION BONUS Chia seeds give us plant-based omega-3s, protein, fibre and minerals such as calcium and phosphorus for strong bones. Dark chocolate contains polyphenols, which cause the release of nitric oxide. This seems to dilate blood vessels and may help to lower blood pressure.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 6.2g
Dietary fibre 11g
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