Tahini Chia Pudding with Halva Crumble & Blueberries
This recipe was inspired by a similar dish made by our friends over at West~Bourne. Sadly, their cafe closed during the Pandemic. But, we missed them (and this dish) so much that we decided to make it for ourselves. Who knew it was so easy to make chia seed pudding (it literally takes 2 mins)! We love topping the pudding with whatever combination of halva, fruit, nuts, granola we have handy. It's both a protein packed breakfast or an indulgent afternoon snack!
This recipe is best made the night before you plan to eat it, and will last up to 3 days in the fridge.
2 c non dairy milk (almond milk is our fave)
½ c chia seeds
½ tsp vanilla
4 tbsp (or 1x 8oz container) of Seed + Mill Halva (any flavor works, crumbled)
2 tbsp Seed + Mill Organic Tahini (plus more for drizzling at the end)
Top with extra berries, toasted nuts, granola, lemon zest (all optional extras!)
- Whisk milk, vanilla and tahini in a bowl. Then, stir through the chia seeds until evenly combined.
- Pour mixture into a jar (especially a recycled Seed + Mill jar!) or drinking glass and place in the refrigerator for at least 4 hours or overnight to set.
- Stir a few times within the first hour to help set the pudding more evenly.
- Once ready to serve, top with crumbled halva and any of the optional extras, and an extra drizzle of tahini never goes astray!