Paleo Angel Delight, who would have thought such an abomination could exist?! ME that’s who! I know I know, it just doesn’t sound right, and even as a kid I hated Angel Delight, but this stuff is so much nicer, and a lot better for you too!
Now here is the super awesome part – this is basically a blended and whipped chia pudding!!! Genius! If you are one of those people who isn’t a fan of the ‘frog spawn’ like nature of chia pudding then this one is certainly for you!
Not only is this gluten, grain, and dairy free it is Vegan!
Chia seeds tote a hefty amount of health and nutritional benefits such as the ones mentioned below:
- Chia seeds are hydrophillic meaning that they love water, so much so in fact that they can hold up to 12 times their weight in water! This helps to keep you feeling fuller for longer and so is a great aid to weight loss.
- Chia seeds were used by the ancient Aztecs as a running fuel as they helped to keep them hydrated for long periods of time. It also fueled them to run harder, faster and longer.
- Chia seeds are high in omega-3 fatty acids, dietary fibre, high quality protein and antioxidants.
- Chia seeds can help to lower LDL cholesterol (the bad stuff) and raise your HDL cholesterol (the good stuff), improve symptoms of Type 2 Diabetes and reduce inflammation.
I decided to use raw carob powder in this as it has a bit more of that fake chocolate flavour that I used to remember Angel Delight tasting of. I also added some vanilla powder to make it taste a little more grown up but it is completely optional! If you’re a bit more of a plain vanilla fan then simply use the ingredients from my Paleo Vanilla Maple Chia Pudding and follow the method in this recipe! But enough of my yapping get cooking good looking!!!
Yields: Enough to fill a 1 litre mason jar
Preparation Time: 30 mins- 1hr (including setting time)
400ml tin coconut milk
400ml filtered water
1/2 cup raw carob powder
1/4 – 1/3 cup pure maple syrup (depending upon your tastes!)
1/2 tsp vanilla powder (optional but yummy)
3/4 cup chia seeds
- In a 1-litre mason jar (preferably with an airtight clip locking system) combine your coconut milk, filtered water, raw carob powder, maple syrup, and vanilla powder. Whisk until frothy. If you don’t own a small enough whisk to fit into the jar then you will have to follow the steps using a mixing bowl and simply transfer to your jar at the end.
- Add your chia seeds and whisk until fully distributed. Place in the fridge and leave to stand for 30 minutes until all of the moisture has been absorbed.
- Remove from the fridge and pour the contents into a ‘Nutribullet’ type blender or simply use and immersion blender. Blend until completely smooth.
- This final step is optional but does make for a super light and airy pudding! Transfer your pudding into an adequate sized mixing bowl and using some good old fashioned elbow grease (or an electric hand whisk) whisk for a few minutes until super fluffy! Serve immediately or transfer back to your airtight mason jar and consume within 1 week.