This week on The Chef’s Pantry Anna says you don’t need a cheat day for what she is whipping up; two delicious puddings that will both satisfy any sweet tooth, and that are made with “better for you” ingredients. She starts with Chia Seed Pudding. It’s easy to make ahead of time for breakfast or a filling snack. If velvety chocolate is your go-to for a sweet treat, you are in luck; Anna whips us a Chocolate Pudding that is bold, creamy and rich and swaps out the eggs for tofu and she promises it’s so delicious you would never know.
INGREDIENTS:
- 1 cup milk (I’ve been loving cashew as a great milk alternative)
- ¼ cup chia seeds
- 1 TBS date syrup (The Date Lady makes a great one! Honey or maple syrup is also nice)
- ¼ tsp vanilla extract
- ½ cup fresh or frozen mango, pureed
- Toppings: Toasted coconut, passion fruit, crunchy granola, fresh berries and bananas are all some of my favorite
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PREPARATION:
- 4 to 12 hours in advance, prepare the chia seeds by whisking together the milk, chia seeds, syrup, and vanilla extract in a sealable container and refrigerate.
- To serve, layer parfait style with the pureed mango. Top with your favorite fixin’s.
- Tip: This travels well, chilled in a small jar.
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