This acai pecan chia pudding will help you start your day with a good cleanse, as it’s loaded with fiber and antioxidants.
Have you ever heard of chia pudding? This pudding is actually a very versatile and easy breakfast involving superfood ingredients that are just right for your health.
I discovered the so called “superfood” chia seeds a couple of years ago and I regularly use this tiny seed packed of benefits such as protein and fiber in my smoothies, like in my popular Blackberry Chia Seed Smoothie on the blog that I recommend you try.
If you infuse chia seeds in regular or vegetal milk for a few hours, they will turn into a gelatin-like substance that makes a great pudding. You can of course infuse them with other ingredients to give the pudding the flavor you fancy (honey, vanilla seeds, berries…).
In this recipe, I chose to pair a slightly sweetened vanilla chia pudding with another flavor given by the purple superfood açaí berry. This little berry looks like a tiny blueberry and comes from the Brazilian Acai palm, called “The Tree of Life” by the Yanomami Indians.
Acai berry is known above all for its exceptional antioxidants properties, but also for its high amounts of iron, calcium, vitamin A and amino acids. Some researches showed that this little berry provides anti-aging benefits, helps your immune system to operate more efficiently and can even destroy cancer cells while boosting your energy levels, even if none of these studies have scientific confirmation to date.
All this being said, you probably wonder where to find these ingredients now, since they are not so common. Chia seeds have become more and more popular, and you can now find them almost everywhere in the stores among the other seeds and nuts, or in the healthy/organic section if there is.
When it comes to the acai berries, you can only get fresh ones if you live in Brazil, and the fruit begins to lose its potency within 24 hours of being picked so it can’t be shipped. This means than as soon as the berries are removed from the acai palm trees, they must be quickly frozen or freeze-dried in order to maintain potency. Frozen pulp is good but I suggest you buy freeze-dried acai powder, which is even better. You can find it in the exactly same stores and sections as for the chia seeds (see above).
I added some pecan nuts to this lovely pudding, which makes it a very seasonal treat and also increases its potential in vitamin E. I suggest you prepare it in advance, at least 2 hours ahead and ideally overnight. This way, it will help the gelatin-effect of chia to develop and give the right texture to the pudding.
- 2 cups (480 ml) coconut milk (or other vegetal milk)
- ½ cup (75g) chia seeds
- 1 vanilla pod (seeds)
- 1 Tablespoon agave or maple syrup
- 1-2 Tablespoons fresh or frozen blueberries
- 2 teaspoon acai berry powder
- 1 handful pecan nuts
- Combine coconut milk, chia seeds, vanilla seeds and agave or maple syrup in a bowl. Mix well until combined and the mixture slightly begins to thicken.
- Divide in two equal parts. In one of them only, add the acai berry powder. Puree the blueberries with a fork and combine with the acai chia pudding.
- Divide the acai chia pudding in 2 glasses, then layer it with the vanilla chia pudding.
- Store covered in the refrigerator overnight or at least 2 hours.
- Add some extra blueberries and pecan nuts on top.