Did you know that pomegranate can prevent inflammation in the brain – meaning it could help treat or prevent a whole host of neurological disorders?
This is a subject that’s particularly dear to my heart since I’ve a close family member with Parkinson’s and another with dementia (both women incidentally, it doesn’t pay to be female in our brood).
Punicalagin, found in the skin and fruit of pomegranates, is so potent that scientists in the UK are using it to develop a drug that will potentially slow the progression of Alzheimers?
So take pomegranate’s awesome brain-protecting abilities, combine them with the brain-boosting polyphenols in cocoa and the healthy MCT fats in coconut milk that have been shown to improve cognitive function and you’ve a dessert that will actually make you smarter.
Chocolate Pomegranate Pudding Cups (serves 1)
- 2 tbsps black chia seeds
- 2/3 cup full fat coconut milk
- 2 tsps cocoa powder
- 1/2 tsp vanilla extract
- 2 tsps maple syrup (optional – I found it sweet enough without)
- 1 tbsp pomegranate seeds
- Stir the chia seeds and cocoa powder together. Pour in the milk, vanilla and maple syrup if using. Stir well until combined then transfer to the fridge to chill for 15 minutes while it sets slightly.
- Once it is the consistency of rice pudding, sprinkle the pomegranate seeds on top and serve.
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