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I was in the need of a vegan breakfast, which also works as a dessert very well. Should be healthy! Of course! Mmh!? The Spiced Chia Pudding was the outcome and its so yummy in my opinion!
And believe it or not, it’s healthier than other vegan desserts, which are containing mainly refined sugar to make the dish tasty.
What makes the Spiced Chia Pudding “healthier”?
Well first of all, instead of refined sugar I used coconut sugar, it has lower chances of a blood sugar spike. Per serving, coconut sugar contains a small amount of inulin, a type of soluble fibre that can make post-meal blood sugar spikes less likely. Foods containing inulin can be healthy choices for people with diabetes.
Secondly, chia seeds contain quercetin, an antioxidant that can reduce your risk of developing several health conditions, including heart disease. The seeds are also high in fibre, which can help to lower high blood pressure and, in turn, reduce your risk of developing heart disease.
Lastly, adding chili to the dish, activates the metabolism and burns additionally fat.
TIP: For the ideal consistency, you should better prepare it one day in advance.
So try it out and share your opinion with me!
Spiced Chia Pudding
- 300 ml Coconut Milk
- 12 g Coconut Sugar
- 0,5 pcs Chili red without Seeds
- 1 pcs Lime
- 30 g Chia Seeds
- 0,5 pcs Mango ripe
- 10 g Coconut Flakes
- In a bowl mix coconut milk, coconut sugar, zest of lime and ½ chili without seeds. Add the chia seeds and let it rest in the fridge for four hours.
- Remove the chili and lime zest, then transfer the chia pudding into two jars and let is rest overnight in the chiller.
- Peel and dice the mango and roast the coconut in a pan on medium heat, let it cool down after.
- Top the pudding with coconut flakes and the diced mango.
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