Vanilla Chia Pudding w/ Maca Caramel & Macadamia Crumbs

This pudding is one of my favourites and is perfect for entertaining. I just love chia seeds and this was the first time I had used the delicious maca powder.

Maca powder is made from the maca root which grows in the Andes Mountains of Peru. Referred to as a superfood, it is revered for its wide-ranging benefits to the hormonal system and its aphrodisiac qualities.  If you want to know more about the wonderful benefits of Maca Powder, the team at I Quit Sugar have put together a bluffer's guide to Maca.

Vanilla Chia Pudding w/ Maca Caramel & Macadamia Crumbs

Makes approx 6 individual servings or one large pudding

ingredients

Vanilla Chia Pudding
1/2 cup of chia seeds
2 cups of coconut milk (or any other non-dairy milk of your choice)
3 tablespoons of maple syrup (or any other liquid sweetener of your choice)
2 teaspoons of pure vanilla extract or 1 pod scraped
1 pinch of Himalayan crystal salt or sea salt

Maca Caramel

1 cup dates
2 tablespoons maca powder
Himalayan pink crystal salt, to taste

3/4 cup water, more or less as needed 

Macadamia Crumbs
1 cup raw macadamia nuts

method

For the chia pudding:

Mix all the ingredients together in a bowl, stir well and let rest for a few minutes.

After a few minutes whisk together with a fork or metal whisk and place in the fridge to set for 3-4 hours or overnight.

For the Maca Caramel:

To make the caramel: blend all the ingredients until smooth and thick. Put this in the fridge for about 2 hours. 

For the Macadamia Crumbs:

Lightly toast the nuts in a hot pan then set aside to cool. Using a food processor pulse the macadamia nuts until they resemble a fine crumb unless of course you prefer a few chunky pieces.

To serve:

Spoon the chia pudding mix into individual serving dishes or ramekins, spoon a little maca caramel on top and sprinkle with macadamia crumbs. 

This tastes incredible and is you can enjoy it for dessert without any guilt.