Recipe Chocolate Chia Pudding with Buckwheat Crunch
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!
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.
More gluten-free options
Chocolate Chia Pudding with Buckwheat Crunch
Directions
15 mins to prep
5 mins to cook
-
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!
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.
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