Pink Chia Pudding with Figs. What a dream! If you haven’t noticed I am completely fig obsessed here’s some more evidence. A figgin delicious, and pretty in pink, chia pudding with figs to get you from zero to heaven.
This Pink Chia Pudding is made by combining chia seeds with homemade walnut milk. Walnut milk has got to be my biggest milky pleasures at the moment. I’ve been experimenting with making different nut milks from the traditional almond, and I’m going nuts for walnut! It’s still got that beautiful nutty taste that we love about almonds, but it’s more…well, walnuty! Who would have thought? And mixed together with chia to make a decadent chia pudding is a premium way to indulge.
If you haven’t heard me preach enough about the perfect chia blend, here it is again: there is nothing like making chia pudding with homemade nut milk – it’s such a game changer. It makes your pudding so much more creamy, smooth and rich in flavour than when using the store-bought kind. Really there is no comparison. And although I’m a fan of making the classic homemade almond milk, I’m loving this walnut milk and chia blend. Walnut milk is made just like the classic, but subbing walnuts for the almonds. This creamy nut milk can be made in just 10 minutes too, and trust me the juice is worth the squeeze.
To make the pudding pink I’ve added my Rawnice Pink Pitaya Powder. I’m having way too much fun adding Rawnice’s colourful powders to my foods! Last time it was the purple butterfly pea powder in my Black Chia Pudding and Butterfly Pea Buckwheat Smoothie. This time I opted in for a little pink magic. And when the pink powder boosts my breakfast with antioxidants, vit-c, iron and calcium, why not add a little colour? It also doesn’t change the flavours in the breakfast bowl so my walnut milk can still take centre stage. How rawsome is that? Simply mix the pink powder into the chia pudding before serving, and that’s it! Easy, peasy, pink chia squeezy!
I’ve then topped this glorious pudding with some fig flowers (i.e. figs cut in zig-zags to resemble little flowers), some matcha coconut truffles, and some sprinkled buckwheat. Doesn’t this combo sounds so dreamy? I’m telling you, one bowl of this takes you from zero to heaven faster than you can say “mmmm.”
So I hope you enjoy this glorious Pink Chia Pudding with Figs as much as I do! Because if you ask me, it figgin rocks!
Pink Chia Pudding with Figs
- In a bowl combine chia seeds, almond milk, agave and pitaya powder. Stir to combine, wait 5 minutes and stir again to avoid any clumps from forming. Let soak for at least 30 minutes, preferrably overnight.
- When ready to serve, remove from fridge and stir again to remove any formed clumps. Divide into two bowls. Top with fresh figs and banana.