Coffee, chocolate and chia seed pudding 

This is a very quick pudding – just mix it up and chill it in the fridge. The chia
seeds make everything set to a soft, mousse-like texture. The pairing of orange
and chocolate is always a winner and the coffee takes it to another level.

Serves: 4

Carb count: 14g per person

For the pudding:

500g wholemilk yoghurt 

70g chia seeds

1 tbsp orange extract 

2 tbsp cocoa powder

20ml freshly made espresso

1 tbsp erythritol (sugar replacement)

To finish:

About 2 tsp grated dark chocolate (80 per cent cocoa solids)

About 2 tsp cacao nibs

About 2 tsp roughly crushed espresso beans 

Method:

1. Put the yoghurt into a bowl and whisk in the chia seeds, orange extract, cocoa powder, espresso and erythritol.
2. Spoon the mixture into 4 serving glasses, dividing it equally, and cover with cling film. Leave in the fridge for 12–24 hours.
3. When you’re ready to serve, remove the puddings from the fridge and sprinkle evenly with the grated chocolate, cacao nibs and crushed espresso beans.

BOX

Recipes extracted from The Dopamine Diet by Tom Kerridge (Bloomsbury Absolute, £14.99), out now in paperback. Photography by Cristian Barnett.

See this weeks issue of Woman’s Way for more recipes from Tom Kerridge!