I am beginning to understand those "Mum's Taxi" bumper stickers that are usually seen in abundance in school zones. Every school year, or even school term, brings a change to our daily routine. I find myself picking The Princess up at odd times after school, or ferrying her to various venues around the city. No week seems the same. One thing does remain constant though; the need to keep her fed. If The Princess becomes hungry, everything goes south very quickly.
Although we are only in the third week of term, it is fast becoming apparent that I need to become more creative about the range of snacks currently on offer in our home. Whilst the freezer is well stocked with biscuits, muffins and cake, The Princess will reject these if she has already plundered the vast selection to pack her lunchbox that day. As she is often eating in the car between after school activities, I need to find portable snacks that are quick to make, easy to grab as I dart out the door to collect her, and simple to eat.
I know I could easily buy a multi-pack of chips from the local supermarket, which would solve my immediate problem. However, processed chips can in no way be considered Real Food, nor will they be very sustaining for a growing teenager.
These Raspberry Chocolate Chia Pudding Pots, which are a tweak of the chia pudding in my Breakfast in a Jar recipe, satisfy all of my requirements though. They can be pulled together in about 10 minutes, and are fully self-contained. All I need to do is snatch up the jar and a spoon as I leave the house. If you have young children, and are nervous about the glass, look for any of the food safe plastic containers now on the market as an alternative to the jar.
You can buy chia pots in supermarkets, although they are expensive. As always, making these yourself means you can tailor the flavours to your taste. Drop the cocoa powder and mix in some vanilla extract instead. Use almond milk instead of the coconut milk. Vary the fruit, or drop the fruit altogether, and go with yoghurt and chopped nuts or seeds. The variations are endless, which may mean I can keep The Princess happy for just that little while longer.
Raspberry Chocolate Chia Pudding Pots
Author: Tania @ The Cook's Pyjamas
- You will need 4 small jars. Mine are 230ml.
- 1 x 400ml can coconut milk
- 4 dates
- 1 Tablespoon cocoa powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch salt
- 3 Tablespoons chia seeds
- 150g raspberries, fresh or frozen
- In a blender, food processor or Thermomix, blend the coconut milk, dates, spices and salt together until smooth.
- Tip the liquid into a jug and stir in the chia seeds.
- Allow to stand for about 10 minutes, stirring occasionally, until slightly thickened.
- Divide the pudding between the jars. The pudding will thicken further on standing.
- Place the raspberries in a bowl and lightly crush with a fork to release some juice.
- Divide the crushed raspberries between the jars.
- Screw on the lids and place in the fridge until required.
