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March 2018 Issue
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Almost instant pudding

Mix ingredients, leave for 20 minutes and you've go a choc blueberry chia pot. Photo: Maddy Bellcroft
Choc blueberry chia pots

I have loads of fond memories of packets of instant pudding that used to get devoured for dessert on tramping trips. There were always great debates about how much water to add, and where to leave it so that it would set properly without getting eaten by possums.

This recipe for chia pudding sets all on its own, is nutritionally dense and easy to whip up for an almost instant dessert.

Tip: For an extra treat, serve topped with chunks of chocolate and dried cranberries!

Serves 2-3
Prep time 5min
Setting time 20min
Cost $6-8

4 tbsp chia seeds
2 tbsp cocoa powder
1.5 tbsp coconut sugar
4 tbsp coconut milk powder
1.5 tbsp freeze dried blueberry powder
2 tbsp shredded coconut
1.25 cups of water

Pack dry ingredients together. Photo: Maddy Bellcroft

Place all dry ingredients in a small ziplock bag or plastic container. When ready to eat, pour into bowl or mug and add water. Mix well and then set aside for 20-minutes, giving mixture a good whisk every five minutes or so. It should be a nice thick creamy consistency at the end. Spoon into individual bowls.

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