Chocolate Pudding

I’ve created this recipe after hearing every nutritionist’s obsession for ‘chia seed pudding’. I personally don’t recommend chia seeds as they are very high in lectins which damage the gut, so I decided to find an alternative that’s just as easy and just as tasty to make. This recipe uses psyllium husk, which is an amazing fibre that cleanses the gut/colon and keeps you satiated for longer.

INGREDIENTS

300ml coconut milk (or any plant based milks as long as they are seed oil/additive free)

2 tbsp psyllium husk (whole, not powdered)

1/4 tsp sea salt

1 tbsp cinnamon

1 tbsp Maca powder

1 tbsp Cacao powder

Optionals: choose from: honey, chopped up dates, grated orange/lemon peel, Lion Mane’s powder (or other mushrooms), protein powder, ground flaxseeds

METHOD

In a kilner jar, put all your ingredients. Place the lid on and shake the jar vigorously to ensure all the contents have been properly mixed.

Leave for at least 10 minutes until the psyllium absorbs the water and becomes like a thick pudding consistency.

If it’s cold, I sometimes warm up mine on the stove.

Top up with coconut yoghurt, chopped nuts etc. I put fresh figs and cacao nibs on mine.

You can transfer to a bowl or leave it in the jar if you want it on the go (see photo below).

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