HASKAP & COCONUT CHIA SEED PUDDING
This fantastic and easy chia pudding recipe comes courtesy of chef Sotiris Evangelou(@my_culinary_voyage) - totally delicious, super healthy and 100% vegan friendly.
4tbsp chia seeds
150ml coconut milk
50ml maple syrup (add more or less to taste)
1.5 tbsp Haskapa berry powder
For the pudding
For the topping
First, pour the coconut milk into a large jug or mason jar. Add the chia seeds and stir in. The mix should still be quite loose.
Add the Haskapa berry powder and stir in well, making sure there are no clumps in your mix.
Finally, add the maple syrup
Cover your jug/jar and leave in the fridge for at least 2hrs or overnight. This time will allow the chia seeds to absorb the liquid and flavours and soften up.
The chia seed pudding will keep in the fridge for up to 3 days.
To serve, spoon some chia pudding into a bowl and top with the coconut flakes, berries, seeds and micro basil. Feel free to get creative with your toppings - other ideas from Sotiris include: toasted pine nuts, strawberries, sliced figs, iced dried fruits such as figs or apricots, mint leaves, citrus fruit segments