Cooking

Unadulterated sweetness

There was a packet of chia seeds looking rather neglected in the pantry yesterday, so after stumbling upon some recipes for chia pudding (this, and this) I gave it a go using my own measurements (which are flexible, by the way). It’s one of those things that can be made in advance and stored in mason jars, topped up with fresh fruit and nuts. So versatile, and pretty healthy if you ask me!

Serves 5-6

I added 1 cup of chia seeds to a 400 mL can of coconut milk. After mixing it, I added 1/2 cup of water to make it less thick. Then a splash of vanilla essence which didn’t end up making a difference to the taste. Mixed again and refrigerated it until this morning.

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I scooped the pudding into individual dishes today, then topped each one with quartered figs, honey and a pinch of finely desiccated coconut.

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In other news…

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I’m not vegan or dairy intolerant, but Pana Chocolate has piqued my interest for a little while now, mainly for the price (from $6.90/45g online, $7.35 at my local health food store). How does one justify paying this much? It’s handmade, for starters. It’s also got a thicker texture than any chocolate bar I’ve ever tried – probably due to “no refined sugar”. Or the coconut oil. And I don’t hate it. In fact, it doesn’t entice me to devour half the bar in one sitting (I’m looking at you, Lindt Dark Intense Orange, you melt-in-my-mouth goodness). Does this mean I’ll buy Pana Chocolate again? Well, just like Haigh’s truffles, I’ll save it for the treat yo’ self days.

XO Lauren

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