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Chocolate Hazelnut Chia Pudding Pops with Chaga and Gotu Kola

Last month I taught you how to chill through the power of making your very own body butter but this month I’m back with another fun-filled, adaptogen packed recipe perfect for a summer’s day treat or even breakfast. This time around I’ve made some super energising, stress-busting, Chocolate Hazelnut Chia Pudding Pops with Indigo Herbs’ Chaga Mushroom and Gotu Kola tinctures. They basically taste like if Nutella and a chia pud had some ridiculously cute but delicious babies. Oh, and they don’t take much effort to make either.

Disclaimer: Please note that this is a sponsored post. I was sent free products and compensated in return for an amazingly delicious recipe. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Indigo Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.

If you’re a veteran follower of my blog you’re probably pretty familiar with medicinal mushrooms, including Chaga. I’ve made everything from Medicinal Mushroom Jerky and Risotto to Salted Caramel Magnums (without a doubt they’re my absolute fave).  For those of you that don’t know, medicinal mushrooms have a lot of scientific backing for being the ultimate immunity booster, some help boost energy levels, others cognitive function. There are a whole host of benefits depending upon the type of mushroom but for this recipe, I’ve used Chaga to help stave off fatigue and ease anxiety and insomnia.

I’m guessing, however, that a lot of you won’t be familiar with Gotu Kola and the benefits that it possesses. Gotu Kola is a staple herb used in Ayurvedic and Chinese medicine and has even been dubbed as the ‘herb of longevity’. It is thought to boost cognitive function, reduce anxiety and stress, and possibly even ease depression. So, it’s no surprise that I’ve decided to combine Gotu Kola, with Chaga mushroom and antioxidant-rich cacao, which by the way boosts that feel-good serotonin.

These Chocolate Hazelnut Chia Pudding Pops are loaded with immune boosting and stress busting properties thanks to Indigo Herbs Chaga and Gotu Kola tinctures.

In order to make these bad boys, you’ll need a mixing bowl, a whisk, and of course some lolly moulds with sticks. I’ve invested in a professional stainless steel mould but you can grab yourself some pretty decent solid plastic ones that resemble the kind of paleta type design via Amazon. I’ve used silicone ones in the past but sadly they yield pretty bumpy and uneven results as they expand at the sides and so I’d advise against buying those unless you’re making push pop type lollies.

Looking for more recipe inspiration using Indigo Herbs products? Click here for more. Oh, and if you want to keep up to date with my deliciousness then sign up for my newsletter and I’ll love you forever – who am I kidding? I already do!

Chocolate Hazelnut Chia Pudding Pops with Chaga and Gotu Kola
Prep time
Total time
These Chocolate Hazelnut Chia Pudding Pops are loaded with immune-boosting and stress-busting properties thanks to Indigo Herbs Chaga and Gotu Kola tinctures.
Recipe type: Dessert
Serves: 10
  1. Start by whisking together the maple syrup, hazelnut butter, and cacao butter in a medium-sized mixing bowl until smooth. Gradually whisk in the coconut milk, followed by the Chaga and Gotu Kola tinctures, and roasted hazelnuts.
  2. Whisk in the chia seeds and leave to sit for 15 minutes, stirring every 5 minutes to ensure there are no clumps of chia seeds. Whilst you're waiting for the chia pudding to firm up a little slice your banana into fairly thin slices and set to one side.
  3. Spoon a little chia pudding mixture into your lolly moulds then add a slice of banana, a little more chia, then another banana slice before filling to the top with chia pudding. Repeat until each mould is full then insert a lolly stick two-thirds of the way into the middle. Freeze for 2 to 3 hours until firm.
  4. To demould simply sit the base of the mould into hot water or run the moulds under a hot tap briefly to loosen the lollies. Place back into the freezer for 10 minutes before freezing.
If using coconut milk without gums you'll need to sit the tin upside down in a deep bowl of hot water for 10 minutes in order to melt the fat solids. Give the can a good shake after to incorporate the fat with the coconut water.

The chia pudding can be made in advance and refrigerated in an airtight container for 48 house before freezing. Just make sure to warm the chia pudding to room temperature in order to fit it into the moulds easily before freezing.



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