Chocolate Chia Pudding with Buckwheat Crunch Recipe
This recipe is rated 4.3 out of 5.
Gluten-free option
Soy-free option
Oil-free option
Low FODMAP
Easy peasy
One-pot recipe
Breakfast & brunch
Desserts
Prepare it the night before, and getting out of bed in the morning will be a breeze. You can mix up your crunchy topping too, adding whatever nuts you’ve got on hand.
You will need
Serves 4
Chia Pudding
- 1/3 cup chia seeds
- 1/4 cup cocoa powder
- 1 cup vanilla coconut yoghurt
- 1 cup coconut water
- 2 tablespoons maple syrup
Buckwheat Crunch
- 1/4 cup buckwheat groats
- 1/4 cup hazelnuts, roughly chopped
- 1 tablespoon coconut sugar
- 1 tablespoon maple syrup
- 1 tablespoon cacao nibs
To Serve
- 1/2 cup vanilla coconut yoghurt
- 1 banana, sliced
Directions
-
Step 1
For the chia pudding, place all the ingredients in a bowl and whisk to combine. Divide evenly between 4 glasses and refrigerate 3 hours or overnight.*
-
Step 2
For the buckwheat topping, place the groats in a frying pan over medium-high heat. Roast for about 3-4 minutes, stirring occasionally, until lightly golden in colour. Add the hazelnuts and warm through for a further minute, then add the sugar and maple syrup, stirring to coat the nutty mixture.
-
Step 3
Remove this mixture from heat, stir through the cacao nibs and pour onto a sheet of baking paper to cool. Break up any larger chunks.
-
Step 4
Serve the chia puddings topped with an extra dollop of vanilla coconut yoghurt, banana slices, and a sprinkling of the maple buckwheat crunch.
Variation
Top with a hit of orange zest for an extra flavour lift!
Did this hit the spot? Thank you!
Rate it to help others find new favourites! Your rating helps give the best recipes a boost.
Select a star to rate the recipe
Hot tip!
*If you’re not fussed about having your chia pudding cold (or you’re simply not that patient, which is also fine), it tastes delicious at room temp, too! It just needs a good 15 minutes or so to soak up some liquid and become a healthier, super digestible pudding.
