Today is a chia pudding kinda day. Wait, what? If you've been following our blog, you might remember my gloomy post about vegan cream cheese. Not that there is anything gloomy about cream cheese, ever, but my mood called for sleeping a prolonged 12 hours and eating basic snacks.
After a few days of sleep, eat, repeat with some pointless tv-series in-between, I woke up with a crazy appetite of life. And that day, is today. So to celebrate, I call for dessert and sugar (in healthy amounts).
I made a huge list of things I need to do for my businesses, what I want to cook for the next week and how to get back into exercising on a daily basis. But of course, to get the energy to do all of the above, I needed a creamy, aromatic and delightful chocolate chia pudding, with the right amount of protein and sugar to give me a little kick. Don't tell anyone, but I also had two espressos along the way.
Here I am, back in the game. I'm still not sure if it was a wave of depression given all this self-isolation and morbid news we hear on a daily basis, Spring neurasthenia or simply work burnout. Whatever it was, it lingered for far longer than I would have liked. But I'm glad it's gone and I can finally get back into focusing on important tasks.
I have so many interesting ideas I can't wait to share with you. But let's take it one step at the time. Alright, so back to the pudding. It's been so long since I fancied making breakfast which does not consist of bread and hummus or vegan spread. But since I woke up with so much energy, I went to my cupboards and made a list of all the ingredients I have in my home.
Sure, partly because I wanted to know what to cook for the upcoming week, but also because I'm trying to stay away from the shop. In March, we went to the shop just twice. We are planning on staying away from people throughout April also. Besides, we are still in locky-lock here in Dresden until the 19th of April 2020. Spring is waving at us from the outside. Thank goodness for our balcony or else...
Going through the cupboard made me realise the crazy (CRAZY) amount of chia seed I have. But I also remember that it's been close to 3 months since I had a delicious, nutritious chia pudding for breakfast. I needed to change that. I wanted to savour that creamy, slightly wobbly texture, which explodes with flavour in your mouth.
Chia seeds are hydrophilic, absorbing up to 12 times their weight in liquid when soaked. But they also develop this gelatinous coating which is why you will get that creamy yet gel-like texture.
What are chia seeds?
There is evidence that chia seeds were cultivated by the Aztecs in pre-Columbian times. Moreover, chia seeds were as important as maize and even paid as tribute to the rulers. Chia seeds are still very much prevalent in Central and South American cuisines.
As I promised when I started this website, I want to explore the roots of our food, the cultural significance and the importance of ingredients.
The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom and just like chia seeds, it was a form of currency back in the days. Since the Aztecs gave us the gift of chocolate and chia seeds, it seems only fair that we combine the two, to honour the old Gods.
How to make chocolate chia pudding?
There are few things in life which give me greater pleasure than a delicious breakfast to start the day well. Add a pinch of raw cocoa to my breakfast so I get the right bitterness and a dash of citrus, and you got the recipe for success.
Unlike many people, I do love bitter tastes, hence you'll find me in my spare time enjoying a dark espresso or a sugarless chocolate cake. My husband, however, loves sweet things, so I need to balance aromas, flavours and ingredients to ensure I strike a balance between our taste, so we are both happy.
To make this chia pudding, I added raw cocoa powder which is bitter but balanced it with a little sugar. I added acid from the sweet orange juice, and also added oat milk for a more delicate flavour.
Here are the ingredients you will need for chocolate orange chia pudding: a cup of chia seeds, two cups of oat milk, one cup of orange juice, three teaspoons of sugar, a quarter cup raw cocoa and a teaspoon of nutmeg.
Simply whisk all ingredients for about 5 minutes until well combined. Just make sure you taste the result and add more sugar or orange juice if you want the result to be a little sweeter.
Cool in the fridge for about 5 hours or overnight until the chia absorbs the liquids sets and it becomes a nice, creamy pudding.
That's it! You can serve it cool with fresh fruit, poached pears, granola or even vegan whipped cream. It can be stored in the fridge, covered, for up to 5 days. Enjoy!
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.