I have been indulging (if you can really call it that) in these chia puddings lately and I am excited to share them with you. I’ve made chia puddings before, but I really love these updated versions because of the homemade milk base. It really does make all the difference. The brazil nut milk is a welcome change to my usual almond, certainly creamier and more luxurious. It’s something that you can only have a little of due to its richness; and it’s incredibly satisfying.
The puddings are diverse enough in flavour that they would probably satisfy a range of freinds and family, if you want to share. The first is a Thai inspired approach bringing you a sweet, sour, salty, spicy combo with mango tossed with lime, chili, and sea salt. If you’re unsure of how to cut a mango, check this out. The other, reminiscent of salted caramel, carries with it the pungent crunch of cocoa nibs. Either way you really can’t go wrong.
The puddings are diverse enough in flavour that they would probably satisfy a range of freinds and family, if you want to share. The first is a Thai inspired approach bringing you a sweet, sour, salty, spicy combo with mango tossed with lime, chili, and sea salt. If you’re unsure of how to cut a mango, check this out. The other, reminiscent of salted caramel, carries with it the pungent crunch of cocoa nibs. Either way you really can’t go wrong.
Brazil Nut Milk & Chia Pudding Recipe
Whether you’re in the mood for salty, sweet or a bit of tartness and heat, I’ve got you covered. Each chia pudding recipe yields enough for either the chili, lime, mango or raw salted caramel. Want to make both? Double the brazil nut milk recipe and the chia pudding recipe. But please note, the nut milk will only keep it the fridge for a few days. The ingredients and amounts are flexible. Play around with them until you get what you’re looking for.
Ingredients
(Brazil Nut Milk)
- ½ cup of brazil nuts
- 1.5 cups water
- 2 medjool dates
- pinch of salt
(Chia Pudding)
- ¼ cup chia seeds
- 1 ¼ cups brazil nut milk
(With Chile, Lime, & Sea Salt Mango)
- 1 mango, diced
- Juice of ¼ -1/2 a lime, depending on taste
- Sprinkling of sea salt, to taste
- Sprinkling of good chili pepper, to taste
OR (With Raw Salted Caramel & Cocoa Nibs)
- 4-5 medjool dates
- Salt, to taste (start with ⅛ tsp)
- 2 tbsp cocoa nibs, or more to taste
Instructions
(Brazil Nut Milk)
Soak brazil nuts for 2 or more hours. Drain and rinse.
Add soaked nuts, 1.5 cups of water, medjool dates, and a pinch of salt to a high speed blender. Blend until creamy and thoroughly combined. Strain through a nut milk bag or double layer of cheesecloth over a strainer.
(Chia Pudding)
Combine 1¼ cup of prepared brazil nut milk with ¼ cup of chia seeds. Stir to combine. Add your preferred add-ins (see below) and place in the fridge for several hours or overnight if you can wait that long.
(With Chile, Lime, & Sea Salt Mango)
Combine mango, lime juice, sea salt, and chili pepper. Toss to combine. You can either stir it into the chia pudding before allowing the pudding to meld or you can serve it as a topping (what I did). Top with another pinch of chili powder.
OR (With Raw Salted Caramel & Cocoa Nibs)
Chop dates into small dice and pour hot water over them. Let them sit for about 5 minutes, or until soft. Strain the dates and stir them into the pudding along with the salt and cocoa nibs.
Place in the refrigerator and allow it to come together. Top with a sprinkling of cocoa nibs. Enjoy!