Persimmon and Cinnamon Chia Pudding
Persimmon and Cinnamon Chia Pudding is a vibrant way to start your morning or have as an afternoon snack or a post-workout meal to boost up your energy levels for rejuvenation, high productivity and focus.
Preparation time: 10 minutes + Duration in refrigerator
Ingredients:
225g, 3 super soft persimmons
1 1/2 tsp cinnamon powder
1/8 tsp of ground nutmeg
1/8 tsp fine sea salt
30ml honey
200ml of cashew milk
53g chia seeds
Directions:
Prepare a mixing bowl. Cut the persimmon in halves and squeeze out the flesh into the mixing bowl.
Use a pestle or a fork to breakdown the flesh until the contents look slurpy.
Then add in cinnamon powder, nutmeg, salt and honey and whisk well until combined.
Whisk in the milk and add in the chia seeds. Mix well and pour into a storage container.
Allow the contents in the container to settle undisturbed for 5 minutes for the chia seeds to absorb the milk. Then mix again to prevent chia seeds from clumping up or settling at the bottom of the container.
Cover the container with its lid and store in the refrigerator for 30 minutes or overnight for the chia pudding to thicken.
Serve with a few slices of persimmon and a light dusting of ground cinnamon. Enjoy.
Notes:
New to chia seeds? Get my favorite chia seeds pick for all your recipes that call for them.
Alternatively, you may pulverize the flesh of the persimmons for a smoother texture.
If your chia pudding is too thick, feel free to add in more milk to suit your preferred consistency.
Watch my 5 minute recipe video for cinnamon powder for you use in your recipes.
Although I have not tried it yet, other than honey, date syrup or maple syrup will also work for this recipe - let me know in the comments which one you opt for.
More delicious chia pudding recipes to try: Fig and Almond Butter Chia Pudding, Pumpkin Chia Pudding, and Pear and Ginger Chia Pudding.
