Overnight Chocolate Chia Pudding with Wild Blackberries

If you are like us and need a quick breakfast fix but..also…need…decadence - we’ve got something good to share! This overnight chia pudding is uuuuber creamy, chocolatey and oh so wholesome! AND it’s a great healthier alternative to an evening dessert too.. We foraged some wild blackberries from the local Norfolk woods, but store bought blackberries, raspberries, blueberries or strawberries will work equally as great. You can use coconut flakes or chocolate shavings to make it all fancy or add banana, apple or mandarin slices for the perfect morning treat! We added a layer of plain greek yogurt and stewed half of the wild blackberries with agave nectar to create a lush syrupy consistency to pour over the top of the yogurt layer. This recipe is Gluten Free, Vegan & naturally sweetened. This pudding lasts for a few days in the fridge so it’s ideal for any of you busy folks, who just need a get up n’ go type of thing… (if you can make it last that long)!

Ingredients:

makes 2 large or 4 medium puddings

1/3 cup cacao powder

3-4 tbsp agave nectar

1 tsp ground cinnamon

1 tsp vanilla extract

a pinch of sea salt

1 1/2 cups cow’s milk (you can also use almond or oat)

1/2 cup chia seeds

to decorate

2 tbsp plain greek yogurt (double up if making for 4)

1/2 cup wild blackberries (double up if making for 4)

1/2 tsp ground cardamom (optional)

Instructions:

Using a medium bowl, add cacao powder, agave nectar, ground cinnamon, vanilla extract and pinch of sea salt. Whisk to combine. Measure out 1/2 cup of milk and add a little at a time and whisk until a paste forms. Continue whisking in the remaining milk. Consistency should be smooth with the cacao and milk well blended. Add chia seeds and keep whisking until well incorporated.

Cover and refrigerate the chia mix overnight, or at least 6 hours. 1 hour into the refrigeration process, take out the mix and give it a good stir and place back in the fridge.

to decorate (optional)

In a small saucepan add 1/3 cup of blackberries with 1 tbsp agave nectar and 1 teaspoon of water. Bring to a medium heat and let simmer for roughly 5 minutes. Using a wooden spoon, press down on the blackberries, give them a good stir and roughly mash them up in the pan. Take off the hob and transfer the blackberry mixture into a bowl to cool down. Cover and leave overnight in the fridge.

The next day, prepare your Chia Pudding; add a dollop of yogurt into the base of a glass cup. Followed by a tablespoon of blackberry syrup. Scoop the chia mixture over the top of the yogurt/berry mix and finally finish off with some fresh blackberries to finish.

These puddings are best served when fresh. Any leftovers keep in the fridge and consume within 3 days. Enjoy!