This fantastic and easy chia pudding recipe comes courtesy of chef Sotiris Evangelou (@my_culinary_voyage) - totally delicious, super healthy and 100% vegan friendly.
For the pudding
-4tbsp chia seeds
-150ml coconut milk
-50ml maple syrup (add more or less to taste)
-1.5 tbsp Haskapa berry powder
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
-Diced dried fruits such as figs or apricots
-Citrus fruit segments