Strawberry Balsamic Cocoa

Strawberry Balsamic Cocoa

on May 2016 | in Food & Drink | with No Comments

Move over quinoa and kale, there’s a new super food in town! Introducing chia seeds, the mighty super food previously most commonly associated with funky-haired houseplants from your childhood. Yes my friends, ch-ch-ch-chia seeds are back on trend, but this time instead of growing chia grass as hair for your “chia pet,” we’re now topping yogurt bowls, salads, smoothies and more with the flavourless teeny, tiny seeds.

The seeds, which are jam-packed with antioxidants, bre, protein, and omega3’s, also feature the magical ability to bind many foods once moistened, making them the key ingredient for health- conscious chia seed pudding. This no-cook dessert/snack is guaranteed to satisfy your sweet tooth with its cocoa chia pudding base, enhanced with deep and complex-tasting balsamic-macerated strawberries with their juices that trickle down into the pudding, delivering that rich balsamic taste into every bite!

For The Pudding
1 ½ cups vanilla flavoured almond milk 1/3 cup whole chia seeds
¼ cup cocoa powder, sifted
½ tsp ground cinnamon
¼ tsp sea salt maple syrup to taste

For The Balsamic-Macerated Strawberries
1 cup fresh strawberries, hulled & diced 1 1/2 tbsp balsamic vinegar
½ tsp maple syrup

For The Garnish
2 fresh strawberries, sliced, for garnish
1 tbsp sliced almonds, toasted

1 In a large bowl make the pudding by vigorously whisking together almond milk, chia seeds, cocoa powder, cinnamon, and sea salt. Taste and sweeten with maple syrup as needed. Pour into a container and let stand in fridge for 15 minutes. Stir again and replace back in fridge for at least three hours, preferably overnight.

2 In a medium bowl, toss 1 cup diced strawberries together with the balsamic vinegar and maple syrup. Place in fridge for 20-30 minutes to allow strawberries to release juices.

3 Evenly spoon the pudding mixture into two serving dishes or jars. Top evenly with the macerated strawberries and balsamic juices. Top each with a sliced strawberry and toasted almonds. Serve immediately or place in fridge until ready to serve. Pudding will keep in jars for 2 days.

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