Chia Parfait

  Basic Chia Pudding Recipe:   1/2 cup chia seeds  1.5 cups almond or coconut milk  1 teaspoon cinnamon  1 teaspoon mesquite  1/2 teaspoon fresh vanilla seeds  1 tablespoon date paste or maple    Method:    Combine all ingredients in a large jar or container, mix well to activate the chia.  Carefully check the sides and base of the jar or container as the chia may clump together   Once all ingredients are combined cover with a lid and store in the fridge until ready to be eaten   > Raspberry Sauce:   1 cup frozen raspberries  2 softened dates  1/2-2/3 cup coconut water   > Mango Cream:    1 cup frozen mango  1 can coconut cream  1/2 teaspoon fresh vanilla  Method:  For both sauces combine all ingredients into a food processor until creamy and smooth, make sure that there are no big chunks of fruit left.   To make the chia, in a clean glass or jar, layer the mango cream, then the chia, then the raspberry sauce, top with your basic granola recipe or a blend of nuts and seeds.    

Basic Chia Pudding Recipe:

1/2 cup chia seeds

1.5 cups almond or coconut milk

1 teaspoon cinnamon

1 teaspoon mesquite

1/2 teaspoon fresh vanilla seeds

1 tablespoon date paste or maple 

Method: 

Combine all ingredients in a large jar or container, mix well to activate the chia.

Carefully check the sides and base of the jar or container as the chia may clump together 

Once all ingredients are combined cover with a lid and store in the fridge until ready to be eaten

> Raspberry Sauce:

1 cup frozen raspberries

2 softened dates

1/2-2/3 cup coconut water

> Mango Cream: 

1 cup frozen mango

1 can coconut cream

1/2 teaspoon fresh vanilla

Method:

For both sauces combine all ingredients into a food processor until creamy and smooth, make sure that there are no big chunks of fruit left. 

To make the chia, in a clean glass or jar, layer the mango cream, then the chia, then the raspberry sauce, top with your basic granola recipe or a blend of nuts and seeds. 

 

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