Serves 4
Ingredients
1-14 fl oz can coconut milk, unsweetened, Aroy-D brand (other brands can come out soupy)
1 Tbsp pure vanilla extract
1/4 tsp sea salt
2 Tbsp raw honey
5 Tbsp chia seeds
Garnishes:
1/2 cup savory granola (recipe below)
1 Tbsp cacao nibs
2 Tbsp shredded coconut
2 tsp hemp seeds
1/2 cup tropical fruit, chopped
Instructions
In a medium bowl whisk together the coconut milk, vanilla extract, sea salt and honey. Whisk the chia seeds in last.
Ladle the pudding into 4 ramekins or coffee cups, cover them with plastic wrap and refrigerate overnight.
The next day, unwrap your puddings right before serving and garnish each one with granola, cacao nibs, shredded coconut and tropical fruit.
Chia puddings (without garnishes) will stay fresh in the refrigerator up to 5 days.
Savory Granola
Yield: 6 cups
Ingredients
1/2 cup coconut oil
2 tablespoon raw honey
4 cups rolled oats, Bobʻs Red Mill brand
1/8 cup pumpkin seeds
1/8 cup sunflower seeds
1/4 cup almonds raw, chopped
1/4 cup pistachios raw, shelled, chopped
1/4 cup pecans raw, chopped
1/4 cup cashews raw, chopped
1 Tbsp sea salt
3/4 tsp black pepper, freshly ground
1/2 tsp coriander, ground
1/2 tsp ginger, ground
1/4 tsp cardamom, ground
1/4 tsp cayenne pepper
2 Tbsp sesame seeds
Instructions
Pre-heat your oven to 300 degrees.
In a small pot melt the coconut oil and raw honey together over medium-low heat. About 5 minutes.
In a large bowl combine the oats, nuts, pumpkin & sunflower seeds, salt, pepper, all of the spices and the coconut oil-honey mixture. Stir well.
Line a sheet pan with parchment paper and spread the granola mixture on to it in an even layer.
Bake for 1 hour, or until golden brown, giving the mixture a stir every 10 minutes or so.
Let cool completely.
Stir in the sesame seeds and store in airtight containers at room temperature.
Granola will stay fresh for 3 weeks.