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March 1, 2016
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In this recipe, coconut chia pudding is layered with creamy macadamia butter, raspberry purée, and fresh berries. This desserty breakfast is sweet, a little tangy, and creamy and refreshing, yet satisfying. This may be ideal for breakfast, but it also makes a great afternoon or midnight snack for when you're craving something sweet.
Raspberry Macadamia Coconut Chia Pudding [Vegan]
This Recipe is :
Ingredients
- 1 1/2 tablespoons maple syrup
- 3 1/3 tablespoons chia seeds
- 1/4 teaspoon vanilla essence
- 2/3 cup coconut milk
- 1/3 cup almond milk (or any other non-dairy milk)
- 3 1/2 tablespoons frozen or fresh raspberries
- 1/2 cup any plant-based milk
- 3 tablespoons macadamia butter
- Fresh berries, for topping
- Coconut flakes, for topping
Preparation
- To make the chia pudding, combine the chia seeds, coconut milk, almond milk, vanilla essence, and maple syrup in a jar, mix well, and leave to soak overnight.
- The next morning, make a thick raspberry purée by blending raspberries with a little bit of non-dairy milk.
- To serve, place macadamia butter in a serving dish, top with chia pudding, raspberry purée and then berries. Serve immediately.
AUTHOR & RECIPE DETAILS
Food photographer, stylist, and professional chef in the making. Celebrating natural foods and the healthy deliciousness that comes with it. From Estonia, traveling the world. Follow along at AnettVelsberg.com.
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