Chocolate and raspberry has always been my favourite combination. I do not know how to explain it, since my entire family seem not to be approving, but this is just it; whether this is in brownies, cakes, chocolate bars or basically any type of healthy food that mixes both…well I am in heaven! After one of my numerous scrolls on Instagram, I spotted many different pictures involving these ingredients and I directly thought that it might be a good idea to share my very own recipe…
First thing on the following morning for me has been to run to my kitchen and start putting ingredients together, tasting, failing, waiting, trying again, decorating, and shooting… the whole recipe making process. In the end, after a successful recipe trial and taking many shots I was very proud of, I ended up eating both glasses, which is something that was not planned at all but so incredibly delicious.
And that’s the perk of being a food blogger, stuffing my face with healthy and good food all the time!
What is great about this recipe is that you can either have it as a breakfast, as I do, or eat it as a snack or a dessert; just how you fancy it. The chia pudding make it filling enough to last a couple of hours, which is great for busy mornings; these little babies also are full of fibres, omega-3 fatty acids, proteins & minerals (copper, potassium and phosphorus), which makes them perfect for vegetarians/vegans who must watch out for some possible nutrients deficiencies. And did you know that cacao powder has 10 times more antioxidants than green tea?! Well now you know…that’s mad! And just so you know, cacao will also enable your organism to release more of that happiness hormone we all lack of…this is a great reason not to give up (healthy) chocolate!
Creating that “Breakfast Parfait” actually was an excuse to make it look fancier and much more appealing, to make breakfast a little more interesting and original, as well as for everyone to witness how scrumptious that mix of flavours was. The nice acidic hints of raspberries seem to be melting into the sweetness of the dates, which are both dancing along with the profound and earthy taste of cacao, in a spicy and beautiful valse. Put your dancing shoes on and come to taste by yourself…!
PS: If you’d like to send me a few testimonials by email, of your impressions on my website, my recipes, the body and soul of that blog or any other (hopefully nice) thought about it, I would love to hear them and eventually add them on the blog somewhere. Thanks a lot!
Chocolate Chia Pudding & Raspberry Ice Cream
Portions: 1 to 2 servings.
Preparation time: 10 minutes + overnight for the Chia Pudding
For the Chia Pudding:
- 4 tbsp of chia seeds
- 1 tbsp of cacao powder
- 1 tbsp of maple syrup
- 1 tsp cinnamon*
- ½ tsp of ginger*
- ½ tsp of cardamom*
- A pinch of ground cloves*
- 300ml of plantbased milk (oat, rice, almond, etc.)
For the Raspberry Cream:
- 125g of fresh raspberries
- 1 banana, cut and frozen
- 2 tbsp of plantbased milk
- 2 fresh dates, pitted
For the Topping:
- Some kind of nut butter (almond, etc.)
- Fresh raspberries
- Flaked almond
* You could totally leave these spices out if you’re not fond of Chaï!
(1) Mix all the ingredients for the chia pudding together in a mixing bowl; the plantbased milk comes last. Once the chia seeds are well incorporated, cover the bowl and place in the fridge overnight.
(2) In the morning, spoon the chia pudding into a nice glass jar, two if you’re not that hungry.
(3) Parachute all your raspberry cream ingredients into a blender and mix until thick and glossy. Gently cover the chia pudding with the ice cream.
(4) Add some nut butter, fresh raspberries and sprinkle with flaked almonds. Dig in directly. Enjoy!