The New York Times recently released a chia seed pudding recipe and we can't get enough. This recipe is a little more time intensive than our usual quick chia seed pudding, but boy is it worth it!
Recipe:
(Makes 4 servings)
Ingredients
- About 20 whole dried apricots, more as needed
- 1/3 cup passion-fruit juice or nectar (passion fruit-pear is fine)
- 2 tbsp sugar (or sub maple syrup)
- 1½ tsp lemon juice
- Fine sea salt, as needed
- 2 cups unsweetened almond milk
- 1/2 cup coconut milk
- 1/2 cup chia seeds
- 1/4 cup toasted kasha, optional (see note)
- Roasted whole almonds, coarsely chopped, as needed
- Toasted unsweetened coconut flakes, as needed
- Sliced banana, as needed, optional
Directions
-
Coarsely chop half of the dried apricots. Place chopped apricots in a small pot with passion-fruit juice, 1 tablespoon sugar, lemon juice and a pinch of salt. Simmer very gently over low heat until apricots are soft and liquid has turned syrupy, about 30 minutes.
-
While chopped apricots cook, put remaining whole apricots in a bowl and cover with boiling water. Let soak until plump, 10 to 20 minutes. Drain and reserve plumped apricots and the apricot sauce for garnish.
-
Meanwhile, in a quart container with a lid (or use a cocktail shaker), combine almond and coconut milks, remaining 1 tablespoon sugar and a pinch of salt. Stir in chia seeds and kasha, if desired; shake thoroughly so that seeds are evenly hydrated. Let rest at least 20 minutes or until pudding has a rich, creamy texture. Seeds should be fully hydrated. (Pudding will keep for up to 3 days but may require rehydrating with more almond or coconut milk as the seeds continue to absorb liquid.)
-
To serve, spoon pudding into bowls. Top with apricot sauce, plumped apricots, almonds, coconut flakes and sliced banana, if desired.
TIP
- Toasted kasha, also known as buckwheat groats, can be hard to find. But you can easily toast raw kasha in a dry skillet for 2 to 3 minutes, stirring often. Or leave it out.
Enjoy!