1/3 c raw cacao powder
400ml light coconut milk
1/3c white chia seeds
½ tsp. vanilla extract
1 tbsp. honey or 1 teaspoon of Stevia
- Combine light coconut milk and cacao powder in a bowl with vanilla extract and honey or stevia, whisking until combined and all cacao has mixed evenly into the coconut milk.
- Evenly stir through chia seeds, cover and refrigerate for at least one hour.
- Serve with fresh berries or fruit of your liking and sprinkle with coconut.
*If you aren’t a big fan of the flavor of dark chocolate, halve the cacao powder content and add another teaspoon of stevia.
Raw cacao is an antioxidant dense powder that, amongst other things, may assist in maintaining heart health and through the action of resveratrol aid in the protection of your nervous system. The difference between cacao powder and cocoa powder is that the latter is roasted to high temperatures which has a detrimental effect on the nutrients, in particular the enzyme content and questionably the antioxidant levels.
Cacao powder on the other hand is made from cold-pressing cacao beans, which extracts the cacoa butter without damaging the living enzymes.
More research is needed to identify what extent nutrients are degraded in cocoa powder but as with most things, best to consume the most natural, least processed form of the product where possible.
Combine this with the humble Chia seed……..We’ve come a long way since growing grass topped clay heads (yes these entertaining childhood projects were made from Chia Seeds). They are now marketed as a ‘super food’, fairly neutral in flavor they lend themselves to all sorts of cooking, as well as being a great source of omega-3 fatty acids.
One serve of this pudding comes in just under 400kJ (90cal), a perfect snack!