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VANILLA CHIA POTS
RECIPE
Makes 3 Pots
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INGREDIENTS
The Chia Pudding...
--4 tbsp chia seeds
- 2 cups cashew milk
- 1 tsp vanilla paste or extract
- 1 tbsp maple syrup
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For the Coconut cream..
- 1 cup chilled canned coconut milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
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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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