When I met Lisa I was inspired by her story and also curious to try experimenting with moringa, which comes in a powdered form, looking a bit like matcha but tasting more herbal with a slight bitter but not unpleasant edge. Aside from adding it to smoothies or using it bars, I thought it might be good in a chia pudding.
Lots of chia pudding recipes use coconut or almond milk in addition to yogurt. I'm not really sure why! I used both whole milk and full fat Greek yogurt for this little verrine but you can use any milk you like. It makes a healthy and yet indulgent snack or light breakfast. The bitterness of the moringa is offset by a tiny bit of honey and the fresh raspberries.
Moringa Chia Pudding with Raspberry
Makes 4 servings
1/2 cup milk
4 teaspoons honey
2 cups Greek yogurt
2 Tablespoons chia seeds
1 Tablespoon moringa powder
1/2 cup raspberries
1/2 teaspoon honey
2 teaspoons chia seeds
Gently heat the milk and honey in a small bowl in the microwave or in a saucepan just until the honey disolves. Whisk together the milk and honey mixture, Greek yogurt, chia seeds and morinaga in a bowl then transfer to a container, cover and refrigerate for at least 4 hours but preferably overnight.
Mash together the raspberries, honey and chia seeds and place in small container, cover and refrigerate.
Portion the pudding into 4 verrines, cups or ramekins and top each with a spoonful of raspberrry sauce.
Disclaimer: I was provided with samples of moringa to use in this recipe. I was not compensated monetarily for this or any other post on this blog.