"I love chia seed pudding because it’s so versatile and packed with protein,” says Meg. This version features a caramel made using dates, tahini and almond butter. Is it breakfast or pudding? You decide! It’s also vegan, gluten-free and free of refined sugar.
- 100 g chia seeds
- 1 cup boiling water
- 13 pitted dry dates
- ½ t vanilla extract
- 2 T tahini
- A pinch salt
- 1 t almond butter
- 1 t honey or maple syrup (optional)
1. Soak the chia seeds in boiling water for 5 minutes. They should expand fully in the water. Stir so they all expand. You can add more water if some of the seeds stick to the bottom.
2. Meanwhile, place the dates, vanilla, tahini, salt and almond butter into a blender and blend until smooth. You will have to do this a few times to make sure the dates are broken down.
3. Spoon the chia seeds into your favourite bowls and top with the tahini-and-date mixture.
Photograph: Toby Murphy
Styling: Khanya Mzongwana