Photo: Thomas J. Story; Prop Styling: Joni Noe
Chia seeds give this no-cook dessert a silky, lightly chewy texture like tapioca pudding. The recipe comes from the outdoor cooking experts behind the blog Dirty Gourmet, dirtygourmet.com.
GEAR 2-qt. backpacking saucepan, Nalgene bottle (for measuring), spork, backpacking ladle, small grater (or small cutting board and knife)
This recipe, and others like it, can be found in the article “25 No-Cook Recipes Because, Come On, It’s the Middle of Summer!“
Photo: Thomas J. Story; Prop Styling: Joni Noe
AT HOME
Combine coconut milk powder and cacao powder in a small resealable plastic bag. In another small bag, combine chia seeds, maple sugar, and salt.
IN CAMP
In a 2-qt. saucepan or bowl, mix together coconut powder mixture and 1/4 cup water until no lumps remain. Add 1 1/4 cups more water and the chia seed mixture and stir well. Let stand until liquid is absorbed, stirring occasionally, about 20 minutes.
Spoon pudding into bowls and top with almonds and marshmallows. Grate chocolate over pudding, or cut it into small pieces.
*Wilderness Family Naturals organic coconut milk powder is perfect for curries ($20/1 lb.; wildernessfamilynaturals.com). Find unsweetened cacao powder at natural-foods stores and online. Chia seeds, when mixed with liquid, make no-cook pudding (find at natural-foods stores). Coombs Family Farms pure organic maple sugar turns into syrup when you add water ($7.59/6 oz.; natural-foods stores and coombsfamilyfarms.com).
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.