Pink Chia Pudding with Figs

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! 


Print Recipe
Pink Chia Pudding with Figs
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.
Prep Time 10 minutes
Cook Time 0 minutes
Servings
2 people
Ingredients
  • 1/2 cup chia
  • 1 cup homemade walnut milk* or other nut milk of choice, *ingredients below
  • 1 tsp Rawnice pink pitaya powder optional
  • 4 fresh figs
  • 6 matcha coconut truffle balls
  • 1 banana chopped
  • buckwheat to sprinkle
  • 1 cup organic walnuts soaked overnight
  • 3 cups filtered water
  • 1 tsp vanilla bean or 1vanilla extract
  • 2 medjool dates pits removed
  • pinch cinnamon
  • pinch sea salt
  • pinch sea salt
Prep Time 10 minutes
Cook Time 0 minutes
Servings
2 people
Ingredients
  • 1/2 cup chia
  • 1 cup homemade walnut milk* or other nut milk of choice, *ingredients below
  • 1 tsp Rawnice pink pitaya powder optional
  • 4 fresh figs
  • 6 matcha coconut truffle balls
  • 1 banana chopped
  • buckwheat to sprinkle
  • 1 cup organic walnuts soaked overnight
  • 3 cups filtered water
  • 1 tsp vanilla bean or 1vanilla extract
  • 2 medjool dates pits removed
  • pinch cinnamon
  • pinch sea salt
  • pinch sea salt
Instructions
  1. In a bowl combine chia and nut milk** (see walnut milk recipe below). Stir to combine, wait 10 minutes and stir again to avoid any clumps from forming. Let soak for 1-2 hours, or overnight, in fridge.
  2. When ready to serve remove from fridge and stir again to remove any formed clumps. Add pink pitaya powder and stir to combine. Divide into two bowls.
  3. Cut figs into flower designs (by cutting into the middle of the figs in zig-zag pattern, all the way around, with a sharp knife). Decorate pink chia pudding with fig flowers, matcha coconut truffle balls, chopped banana and buckwheat.
  4. Strain your soaked walnuts and add to your blender
  5. Add filtered water, vanilla bean, dates, cinnamon and salt. Blend on high for 1-2 minutes.
  6. Place your nut milk bag inside a big bowl, and pour half your milk blend into the bag. Squeeze the back to strain the nut milk. Continue to squeeze the nut milk from the bag, moving your hands around the bag to allow new areas to be milked. Squeeze until you can no longer remove milk from the bag. (If you don't have a nut milk bag you can also use a pair of tights).
  7. Discard walnut pulp from nut milk bag, then add the second half of your milk blend to the nut milk bag. Continue the process of straining the nut milk described above in Step 3. Then, discard remaining walnut pulp from nut milk bag.
  8. Pour the freshly squeezed walnut milk from your bowl back into your blender (this just allows for easy pouring into a bottle). Transfer the walnut milk into an air tight bottle and store in the fridge.
Recipe Notes

Note: Walnut milk will keep in fridge for up to 5 days. Enjoy in coffee, lattes, overnight oats and chia pudding.

Approvals
 

 
Allergies

LIST_OF_ALLERGIES

Leave a Reply