This is a kinda follow up to my earlier blog post on coconut chia pud. Inspired by my friend Lucy I came up with this recipe and it’s so utterly sublime (hence the name) that I thought I’d share it with you. The ‘so shoot me’ bit comes in to the equation cos the recipe is not 100% raw. Shock horror, what has become of me and my raw food blog? I’m positively heathen today!
The truth is that 1, I don’t care and 2, it’s still superbly healthy so sod it. It tastes like a really rich chocolate mousse. I literally couldn’t get enough of it…until I ran out of chia seeds. I’m out of chia seeds! Oh the pain of it all.
For this recipe the cooked element (gasp) is a carton of coconut milk. See if you can’t choose a really good quality coconut milk that is not mostly water or packed with preservatives and such. I was shocked when I looked at the Biona brand to see that it was something like 50 or 60% coconut and the rest water. I ended up getting a much cheaper brand out of Bonus supermarket that was 80% coconut. So yeah, get as good quality as you can.
Sublime So Shoot Me Chocolate Chia Mousse of Amazingness
1 cup coconut milk
1 cup water
1 tbsp sweetener (I use xylitol – it’s the best)
1 tbsp cacao powder
Blend the above and stir in 2-3 tbsp of chia seeds. Just check it after a couple of hours. If it’s still too watery then stir in more chia. This pudding is meant to be THICK!
Leave to chill in the fridge. If you were feeling particularly saucy you could stir in cacao nibs. That’s what I’d do…if I had any 🙂