Nutty Dark Chocolate & Chia Pudding – Oh my yum!


You may have heard about the latest Chia seeds craze…and if you’ve been intrigued to find out why others are addicted to these tiny beads, then here is a little insight into the tremendous health benefits of chia and why everyone is jumping onto the chia-bandwagon:

Dark Chocolate Chia Seeds Pudding

Dark Chocolate Chia Seeds Pudding


    Chia seeds are hydrophillic, meaning then can absorb over 10 times their weight in water. This makes them great for hydration, as they absorb the water we drink and hold it in our bodies.

    Eating chia seeds slows down how fast the body converts carbohydrates into simple sugars. This leads scientists to believe chia seeds may have huge benefits to diabetics.

   One tablespoon of Chia seeds provides 65 Calories, 7.5 g of carbohydrates, 5 g of fat and 2.5 g of protein. Chia is a gluten-free food that has more protein than rice, oats, wheat and other grains. Chia seeds provide more heart-healthy omega 3 fatty acids than any other plant food. They also contain 5 times the calcium of milk, 2 times the potassium of bananas, 3 times the iron of spinach and 3 times the antioxidants of blueberries!

     Chia seeds have more omega-3’s than flax! And, unlike flax, chia seeds do not have to be ground to be digested and can be stored for years without going rancid.

    19-23% of the seed’s weight is protein. Like quinoa, it contains a complete amino acid chain, giving your body complete protein on par with meat or eggs.

    Chia seeds reduce your cravings for sweets and junk foods because its high levels of soluble fiber allow for a measured release of unrefined carbs into the bloodstream. This is the opposite of a sugar rush and crash which creates more cravings.

WOW! And now onto the more ‘good’ stuff – here is a delicious recipe which I have created at home using chia seeds and Almond + Vanilla Rice Milk (purchased at the Organic Foods Supermarket & Choitrams) with dark cacao powder – at around 160Kcal per serving, this healthy treat is an all over winner!

Nutty Dark Chocolate Chia Seed Pudding

(serves 2/3)

2 cups milk of your choice (cow, soy, almond, rice, goat, vanilla…your preference! I used Almond + Vanilla milk from choitrams)
3 tablespoons chia seeds (purchased at the Organics Cafe)
3 tablespoons unsweetened cocoa powder
2 or so tablespoons real maple syrup, to taste (or your favorite sweetener, although you may need to adjust proportions)
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond or hazelnut extract (optional)
1 tablespoon of low fat Peanut Butter or Almond Butter
Pinch of salt
Dash of cinnamon

Stir all ingredients very well together until cocoa powder is incorporated. (For the peanut butter / almond butter, you can stick it in the microwave for 20 seconds to loosen it up before adding it into the mixture.) Cover and refrigerate for 30 minutes to 1 hour. Remove and stir well. Cover and return to fridge overnight. Next day (in the hope you didn’t lick the bowl clean by now) transfer the mixture to blender and blend until completely smooth. This is great if you do not like the tapoica texture. Alternately, you can just stir the pudding and eat it without blending. Serve and garnish with shaved chocolate or berries!

Almond + Vanilla Milk. Almond essence (or vanilla essence, your preference!). Unsweetened Cacao powder. Chia Seeds - but ofcourse!

Almond + Vanilla Milk. Almond essence (or vanilla essence, your preference!). Unsweetened Cacao powder. Chia Seeds – but ofcourse!

Mix the chia seeds with the milk

Mix the chia seeds with the milk



Adding on the unsweetned cacao powder and almond + vanilla essence

Adding on the unsweetned cacao powder and almond + vanilla essence

Chocolate Chia Pudding - created by Noura El-Imam

Chocolate Chia Pudding – created by Noura El-Imam


Raw Vegan Peanut Butter Cheesecake with Decadent Dark Chocolate!


Raw Vegan Dark Chocolate and Peanut Butter - Yogalates Bliss in Dubai

Thanks to dark chocolate and peanut butter for making its way on our planet. This recipe tastes even better the next day – so beware!

You’ll need 4 small bowls / ramekins to make these or a large non-stick tray which is what I’ve used.

Recipe for 4 people…double up if you like, as it may get quite addictive!

For the crust:
1/2 cup graham cracker crumbs (I took 4 full light digestive biscuits)
1.5 Tbsp pure maple syrup
1 heaping teaspoon coconut oil or olive oil
2 Tbsp cocoa powder

1/2 cup silken (soft) tofu
1/4 cup low fat creamy peanut butter
1/8 cup brown sugar (+/- depending on how sweet you want it)
1 Tbsp almond milk
1 tsp vanilla extract
pinch of salt

Chocolate shell:
Break a 70% dark chocolate bar [I used Vivani] in a cup and melt in the microwave until creamy. Melt 10 seconds, stir, then melt again for 10 seconds and stir..keep repeating until the dark chocolate is fully melted & smooth . The 10 seconds intervals is the best way to avoid burning the chocolate.

Blend all crust ingredients in a blender until they’re crumby and combined. It should look a lot like wet sand. Spoon 2 TBSP of the crust into small ramekins and press gently with the back of a spoon until “packed.”

Rinse out your blender and combine all the filling ingredients, blending until super smooth and creamy. You may have to scrape the sides down a couple times like I did to mix it fully. Spoon 4 Tbsp of the filling into each ramekin and place in the fridge for about an hour just to let it set.

Remove the ramekins from the fridge and drizzle melted chocolate over the top. Place back in fridge for another 30 minutes if you can stand to wait that long – DIG IN!

IMG_4479 (2013_12_05 22_33_35 UTC)