· By The Beyond Good Team
Vanilla Chia Pudding with Chocolate Crack Top
A lush, creamy chia pudding enriched with mascarpone and Greek yogurt and delicately scented with Beyond Good vanilla. A glossy dark chocolate crack top, set firm over the pudding, adds a satisfying contrast of texture and richness.
Prep time: 20 minutes (plus 1 hour soaking and 2 hours setting)
Cook time: 5 minutes
Serves: 6
INGREDIENTS:
- ⅓ cup chia seeds
- ⅓ cup water
- 1¼ cups low-fat Greek yogurt
- 1 cup mascarpone
- ⅓ cup whole milk
- ¼ cup honey
- 2 tsp Beyond Good ground vanilla
- a pinch of fine sea salt
For the chocolate crack top:
- 2½ oz Beyond Good 80% dark chocolate, roughly chopped
- 2 tbsp refined coconut oil
METHOD
Combine the chia seeds and water in a bowl and leave to soak for 1 hour until fully absorbed.
In a large bowl, whisk together the Greek yogurt, mascarpone, milk and honey until smooth.
Stir in the vanilla and salt, then fold in the soaked chia seeds.
Divide the mixture evenly between 6 serving glasses and refrigerate for at least 2 hours, or until set.
To make the chocolate crack top, gently melt the chocolate and coconut oil together in a small saucepan over low heat, stirring until smooth.
Leave to cool slightly, then pour a thin layer over each set pudding.
Return to the fridge for 15 minutes to allow the chocolate to set completely before serving.