Rich in omega-3 thanks to the chia seeds, this chocolatey pudding made with fresh coconut milk is as comforting as it is nourishing. Its lightly gelled texture comes together in just a few minutes from a whole coconut, with no cooking at all. A truly indulgent breakfast or the perfect sweet break before a day that calls for concentration.
Raw Chocolate Chia Seed Pudding
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Ingredients
Ingredients
- 1 whole young coconut
- 1/2 cup chia seeds
- 1 tbsp cocoa powder
- 1 tbsp pure maple syrup
- 2 tbsp melted coconut butter
- 1/2 tsp cinnamon
- 1 pinch coarse sea salt
Method
- Open the coconut and pour its water into a blender.
- Scoop out the flesh with a spoon, remove any bits of shell, then add it to the blender.
- Blend until you get a creamy coconut milk and pour it into a bowl.
- Add the other ingredients and whisk, then leave to thicken for 5 to 15 minutes.
- Serve with a spoonful of berry jam and a few crushed nuts.
Tip
For a warmer, more comforting pudding, gently warm the mixture over very low heat, never letting it boil.
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FAQ: your questions about raw cocoa
When is the best time to have cocoa powder?
There's no prescribed time, but two practical considerations guide the choice. Cocoa contains theobromine and a little caffeine, two gentle stimulants: many people therefore prefer it in the morning or early afternoon. Conversely, a pudding like this one, rich in fibre and good fats, effectively fills an end-of-day energy dip. Try it for yourself: sensitivity to stimulants varies enormously from person to person.
Does cocoa powder affect sleep?
It can, yes, in sensitive people. Cocoa's theobromine has a gentler, longer-lasting stimulant effect than caffeine, on top of a small amount of caffeine itself — on the order of a few dozen milligrams per heaped spoonful of powder, well below a cup of coffee. For most people, this makes no difference at all. If you find it hard to fall asleep, simply move this pudding to breakfast or an afternoon snack.
Any recipe using raw cocoa beans?
Raw beans lend themselves to three main uses. Roughly crushed, they replace chocolate chips on a bowl of fruit, a porridge or an ice cream, adding a bitter crunch. Ground for a long time in a powerful food processor, they yield a homemade cocoa paste, the base for raw bars and truffles. Steeped whole in hot water, finally, they make a surprisingly delicate cocoa drink, very different from a classic hot chocolate.
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