Equipment
Ingredients
Pudding Base
- 240 ml unsweetened almond milk, cold or room temperature
- 40 g chia seeds
- 30 ml maple syrup
- 5 ml vanilla extract
- 1 g sea salt, fine
Toppings
- 100 g mixed berries, washed and chopped if large
- 20 g raw amaranth
Nutrition (per serving)
Method
Combine the almond milk, chia seeds, maple syrup, vanilla extract, and sea salt in a mixing bowl. Whisk vigorously until the seeds are evenly suspended in the liquid.
Allow the mixture to rest at room temperature for 5 minutes. Stir thoroughly one more time to break up the mucilage clumps that naturally form as the seeds begin to hydrate.
Cover the bowl tightly and refrigerate for at least 8 hours, or overnight, to allow the chia seeds to fully swell and create a thick, pudding-like consistency.
Heat a dry skillet over medium-high heat until the surface reaches approximately 200°C/390°F. Add the raw amaranth one tablespoon at a time. Stir continuously with a wooden spoon until the grains pop, turning white and aromatic. Immediately transfer to a cool plate to prevent burning.
Divide the chilled chia pudding evenly between serving glasses. Layer with the fresh mixed berries and garnish generously with the cooled, toasted amaranth just before serving.
Chef's Notes
- For a perfectly smooth, refined dessert texture, you can blend the chia seeds and almond milk in a high-speed blender before chilling. This creates a seamless custard rather than a tapioca-like bite.
- Popping amaranth requires precise heat management. It will not pop if the pan is cold, but will incinerate if left unattended in a hot pan. Total active attention is required.
- The quality of the almond milk drastically dictates the final product. Opt for a brand with a high almond percentage and minimal gums, or make your own by blending 100g soaked almonds with 400ml water.
- Acid from the berries can begin to break down the pudding structure over time. If meal-prepping for the week, store the berries and popped amaranth in separate containers and assemble just before eating.
Storage
Refrigerator: 5 days — Keep in an airtight container. Add popped amaranth just before serving to maintain its crunch.
