CHIA PUDDING:
½ C (125 ml) chia seeds
1 x 400 ml tin lite coconut milk (or oat or almond milk)
1 Tbsp (15 ml) honey
½ tsp (2,5 ml) vanilla
ASSEMBLY:
100 g fresh strawberries, topped and sliced
100 g fresh raspberries
80 g fresh blueberries
¾ C (180 ml) granola
Small handful coconut flakes, toasted
4 Tbsp (60 ml) sugar and salt-free peanut butter
Method
CHIA PUDDING
Pour the ingredients for the chia seeds into a bowl and mix well to combine. Keep stirring every few minutes, you should feel the mixture become gelatinous. Keep stirring until it feels like the seeds have bloomed and the mixture has thickened. Cover and place in the fridge overnight. Tip: if you don’t stir the chia mix at the beginning, the seeds will sink and the mixture becomes gluggy. You can opt to bloom the chia seeds in a glass jar with a tightly sealed lid - shake at intervals and then place into the fridge to finish setting.
TO ASSEMLE:
The next day, layer some chia pudding into the bottom of serving glasses; top with a few dollops of yoghurt, a sprinkling of granola, a few berries and a few small dollops of peanut butter (just a small scoop at the end of a teaspoon). Add another layer of chia pudding and then repeat the layering in the same way until you reach the top of the glass. Top with toasted coconut, extra berries and an extra drizzle of honey and serve immediately.
