Brazil Nut Milk & Chia Pudding (Two Ways)

Brazil Nut Milk & Chia PuddingI am a planner. I like to make a plan, follow through with the steps of it, and then cross things off a list when they’re done. I have noticed that my work feels more rewarding when I can see it in writing. At the same time, I don’t like to be held down by commitments and I like to be able to change my plans and be spontaneous whenever I can. As you might imagine, these two different life perspectives can be conflicting at times.Brazil Nut Milk & Chia Pudding That’s kind of what happened over the last couple of weeks when was a little absent from the blog. There was so much going on that I wanted to get done (oh the never-ending lists!), but then things were presented to me that were important to attend to. So while I was dreaming and scheming of things to share with you here, I was also being called to be present in other aspects of my life. Balancing the ever-changing ebb and flow of life is a skill that I have not even come close to perfecting. All that to say, both the brazil nut milk and chia pudding (two ways!) have a couple of really simple steps that require some waiting in between–small tasks that would welcome being crossed off a list. Brazil Nut Milk & Chia PuddingBrazil Nut Milk & Chia PuddingSince I was a little absent over the last couple of weeks, I wanted to make it up to you by bringing you a few recipes this week. I have been indulging (if you can really call it that) in these chia puddings lately and I am excited to share them with you.  I’ve made chia puddings on the blog before, but I really love these updated versions because of the homemade milk base. It really does make all the difference. The brazil nut milk is a welcome change to my usual almond, certainly creamier and more luxurious. It’s something that you can only have a little of due to its richness; and it’s incredibly satisfying.Brazil Nut Milk & Chia PuddingThe puddings are diverse enough in flavour that they would probably satisfy a range of freinds and family, if you want to share. The first is a Thai inspired approach bringing you a sweet, sour, salty, spicy combo with mango tossed with lime, chili, and sea salt. If you’re unsure of how to cut a mango, check this out. The other, reminiscent of salted caramel, carries with it the pungent crunch of cocoa nibs. Either way you really can’t go wrong.Brazil Nut Milk & Chia PuddingAnd though I typically don’t make a point of talking nutrition on here, with chia seeds it’s hard to resist. Chia seed contains a high concentration of omega-3 fatty acids, dietary fiber, protein, calcium, magnesium, iron, and antioxidants; all of those healthy vibes in one little seed! I think you’ll find the combinations I’m offering make a quite a celebrity out of the already super-hero seed.

Brazil Nut Milk & Chia Pudding (Two Ways)
Author: 
Recipe type: Raw, Gluten-free, Vegan, Vegetarian
Prep time: 
Total time: 
Serves: 4
 
Whether you’re in the mood for salty, sweet or a bit of tartness and heat, I’ve got you covered. Each chia pudding recipe yields enough for either the chili, lime, mango or raw salted caramel. Want to make both? Double the brazil nut milk recipe and the chia pudding recipe. But please note, the nut milk will only keep it the fridge for a few days. The ingredients and amounts are flexible. Play around with them until you get what you’re looking for.
Ingredients
  • (Brazil Nut Milk)
  • ½ cup of brazil nuts
  • 1.5 cups water
  • 2 medjool dates
  • pinch of salt
  • (Chia Pudding)
  • ¼ cup chia seeds
  • 1 ¼ cups brazil nut milk
  • (With Chile, Lime, & Sea Salt Mango)
  • 1 mango, diced
  • Juice of ¼ -1/2 a lime, depending on taste
  • Sprinkling of sea salt, to taste
  • Sprinkling of good chili pepper, to taste
  • (With Raw Salted Caramel & Cocoa Nibs)
  • 4-5 medjool dates
  • Salt, to taste (start with ⅛ tsp)
  • 2 tbsp cocoa nibs, or more to taste
Instructions
  1. (Brazil Nut Milk)
  2. Soak brazil nuts for 2 or more hours. Drain and rinse.
  3. Add soaked nuts, 1.5 cups of water, medjool dates, and a pinch of salt to a high speed blender. Blend until creamy and thoroughly combined. Strain through a nut milk bag or double layer of cheesecloth over a strainer.
  4. (Chia Pudding)
  5. Combine 1¼ cup of prepared brazil nut milk with ¼ cup of chia seeds. Stir to combine. Add your preferred add-ins (see below) and place in the fridge for several hours or overnight if you can wait that long. It gets better the longer it sits.
  6. (With Chile, Lime, & Sea Salt Mango)
  7. Combine mango, lime juice, sea salt, and chili pepper. Toss to combine. You can either stir it into the chia pudding before allowing the pudding to meld or you can serve it as a topping (what I did). Top with another pinch of chili powder.
  8. (With Raw Salted Caramel & Cocoa Nibs)
  9. Chop dates into small dice and pour hot water over them. Let them sit for about 5 minutes, or until soft. Strain the dates and stir them into the pudding along with the salt and cocoa nibs. Place in the refrigerator and allow it to come together. Top with a sprinkling of cocoa nibs.

 

 

 

4 Comments

  • Reply April 8, 2013

    Laura

    I think we’re all trying to work with the ebbs and flows of life as we stay on track. Like you, I’m a serious list-crosser-off-er type, but I hate being owned by the list. Even more, I can’t handle my ridiculous flustered self when I don’t have the option to stick to the list. This year has been a bit of an exercise in awareness of control/lack of control and being gentle on myself/others no matter what happens. So many good reminders in this post. And serious chia pudding love! Brazil nut milk has been my fave lately, but I’ve yet to combine it with the glorious chia. I think it’s time :) (Also, loving that last shot of the pudding through the glass-so pretty)

  • Reply April 9, 2013

    Kris

    Oh yes Laura, I know the “I can’t handle my ridiculous flustered self” experience well! I love that you totally called it like it is. We would all do well being a little gentler on ourselves. Non? Thanks for the compliment on my photo… I’m slowly (too slowly for my own liking) learning and that means a lot coming from you. :)

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