It’s been a long winter. I’d almost forgotten how I used to eat – keeping sugar and processed foods to an absolute minimum was par for the course and raw desserts were a regular occurrence.

But then winter came and I resorted to rich dinners and way too many biscuits and cakes, which has left me feeling a bit bleugh.

Thanks to some inspiration from awesome food blog Food.Fashion.Farm I was reminded of many of my old favourites, this chia pudding being one them.

This particular version uses a delicious blend of cardamon, cinnamon and nutmeg, as well as a little hit of agave (go easy on that stuff!) for added sweetness.

The coconut milk can be replaced with any plant milk but goes a long way in achieving that classic chai flavour. Plus, it makes it super creamy. It’s just an added bonus that it’s pretty healthy too!

chai chia coconut pudding

1/4 cup chia seeds

1 cup coconut milk

4 finely ground cardamon seeds

1/4 tsp cinnamon

good pinch freshly ground nutmeg

1 heaped tbsp agave nectar

method

Place the coconut milk in a blender, add the cardamon, cinnamon, nutmeg and agave and blitz until totally combined.

Stir through the chia seeds, divide into two bowls and refrigerate overnight.

Serve.

 - you could also add a banana to the coconut mixture for a different and equally delicious variation!