Layered Strawberry Chia Pudding with Cacao Nibs and Coconut Flakes
This delightful chia pudding makes a brilliant vegan, gluten-free and nutritious breakfast, snack, or dessert. Chia seeds may be small and look very unassuming, but they are nutritional powerhouses, loaded with anti-inflammatory omega 3, fibre, protein and other micronutrients. So as strawberries come into season with a bang in the UK, using them in a chia pudding (both pureed and raw) is a delicious way to incorporate them into our diets. It’s hard to believe these puds are healthy!
Servings: 4
Time: 5 minutes + overnight
Ingredients
300g full fat Greek or coconut yoghurt
150ml plant milk
1 tsp. vanilla extract
1 tsp raw honey or maple syrup
4 tbsp chia seeds
pinch sea salt
8 fresh strawberries (for blending)
15 fresh strawberries for layering
Topping ideas:
cacao nibs
toasted coconut flakes
pinch ground cinnamon
hemp seeds
mint leaf
nut butter
Method
Mix the yoghurt, milk, vanilla extract, honey/maple, sea salt, and chia seeds in a mixing bowl using a wooden spoon or whisk.
Add the chia seeds and mix again.
In a high speed blender, add the 8 fresh strawberries and blend until a puree is formed (there can still be some chunks)
Add this to the chia mix and whisk again to form a light pink mixture.
Cover and refrigerate for at least 2 hours or overnight.
When ready to serve, lay out 4 kilner jars or glass pots. Slice the 15 strawberries and divide half across the bottom of the glasses, followed by a generous layer of the chia mix. Repeat with the other half of the strawberries and another layer of chia mix.
Stop with cacao nibs, cinnamon powder, coconut flakes and your other favourite toppings.