A delicious treat or even breakfast dish that has very little sweetener. It's creamy smoothness balances well with the passionfruit topping! A small twist on Angie Gluten Free's Caramel Chia Pudding recipe.
Mix all ingredients, except the fruit and coconut flakes, together in a medium bowl until well combined.
Place in the fridge for at least 2 hours, until the chia is soaked and has expanded.
Remove from the fridge and and swirl most of the passionfruit pulp into the mixture.
To serve, distribute the pudding out across 4-5 bowls and then top with a few pieces of kiwi fruit, toasted coconut flakes and remaining passionfruit pulp.
SHORT DESCRIPTION
A delicious treat or even breakfast dish that has very little sweetener. It's creamy smoothness balances well with the passionfruit topping! A small twist on Angie Gluten Free's Caramel Chia Pudding recipe.
DESCRIPTION
Mix all ingredients, except the fruit and coconut flakes, together in a medium bowl until well combined.
Place in the fridge for at least 2 hours, until the chia is soaked and has expanded.
Remove from the fridge and and swirl most of the passionfruit pulp into the mixture.
To serve, distribute the pudding out across 4-5 bowls and then top with a few pieces of kiwi fruit, toasted coconut flakes and remaining passionfruit pulp.
INGREDIENTS
1/3 cup organic chia seeds 1 cup fresh organic almond milk 1 cup organic coconut cream 1/2 tsp organic vanilla powder 1 tbsp organic mesquite powder 2 tbsp organic raw honey (or pure maple syrup for vegans) 2 passionfruit 1/2 cup organic coconut flakes, lightly toasted 1 kiwi fruit, cut into small pieces
Method
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