Blueberry Chia Pudding with Coconut Cream

Blueberry Chia Pudding Coconut Cream

Antioxidants, fibre, protein, omega 3, all plant-based and easy to make. This recipe needs no further introduction!

Ingredients

Chia Pudding
250ml almond milk
Handful frozen blueberries
1 ripe banana
1 tsp maple
1 acai berry capsule
1 tsp maca powder
1 tbsp almond or peanut butter
4 tbsp chia seeds

Coconut Cream
1 mini tub of coconut cream or the cream from the top of one can of coconut milk, chilled in fridge overnight
1 tsp maple syrup

Toppings
I used granola and blueberries, you can choose whatever you like!

Method

Put all the chia pudding ingredients apart from the chia seeds into the blender and blend until smooth. Pour into a tall cup and mix in the chia seeds. Cover with cling film and refrigerate overnight. At this time you can put the coconut cream in the fridge also.

The next morning, take the coconut cream out the fridge, scoop it into a bowl and whisk for 3-5 minutes until stiff. Add in the maple and stir gently.

Stir the chia pudding in its glass, then pour however much you want into a bowl, mason jar or glass, top with the coconut cream and toppings.

Enjoy!

Love,
Lauren

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