VANILLA CHIA POTS

RECIPE

Makes 3 Pots

INGREDIENTS

 

The Chia Pudding...

--4 tbsp chia seeds

- 2 cups cashew milk

- 1 tsp vanilla paste or extract

- 1 tbsp maple syrup

For the Coconut cream..

- 1 cup chilled canned coconut milk

- 1 tbsp maple syrup

- 1 tsp vanilla extract

For the Toppings..

- 1 cup coconut yoghurt

- 1 small pomegranate 

- 1 cup fresh or frozen red currants

- 3 Fresh Strawberries

- A few frozen blueberries/blackberries 

- 1/2 cup good quality granola or roasted buckwheat.

- 4 pieces raw vegan chocolate (optional)

PREPARATION

- Begin by adding the chia seeds, cashew milk, vanilla and maple syrup to a jar.

- Stir well using a fork and place the mixture in the fridge.

- After 30 minutes, take it out and give it another stir with the fork.

- It's best to leave it in the fridge for another hour or ideally overnight to help the chia seeds absorb the moisture and thicken the pudding.

- Now it's time to prepare the coconut cream and turn regular canned coconut milk into 'coco whip'.

- The most important things to note when making coco whip is to use only the thick coconut cream from the top of the can, and to use a metal bowl to prepare the mixture.

- Start by adding your coconut milk, maple syrup and vanilla to the metal bowl and whisk gently with a fork.

- Now place the mixture into the freezer for 5-10 minutes. Check on it every now and again and give it a stir to prevent any ice crystals from forming.

- You will know when its ready as once you stir it with the fork it will have the consistency of whipped cream.

MAKING IT PRETTY

- The best part of making these breakfast pots is the assembly.

- Begin by adding some chia pudding to the bottom of each jar. Next add a layer of coconut yoghurt.

- Then you can add whatever you like.. You can stick the strawberry slices to the side of the jars, add redcurrants, pomegranate  and granola.

- Top each jar with some piped coconut cream, more berries and a cheeky helping of chocolate :)

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