Raspberry and almond chia pudding

Raspberry and almond pudding

Raspberry and almond pudding

A dear friend of mine came to visit me after years of not seeing each other. She’s vegan and gluten intolerant so I set about making all sorts of yummy things for us to eat including vegan Breton Galettes. I’d bought a mass of raspberries before Christmas and realised they’d be great in a layered chia pudding with almond milk.

The raspberry layer maintains the raspberry tang, but the almond layer is rich and sweet with honey and vanilla. The addition of cacao nibs was a stroke of genius, providing great textural interest as well as colour and healthy kick of magnesium. The flavour combination works perfectly. I added a few more nibs to the top along with some toasted flaked almonds which are not just a garnish, they add more great texture as well as another layer of flavour.

I made these the night before and served them for breakfast. They’re not too sweet, if that’s your thing, I also think you could get away with serving them for dessert.

Serves 2

1/2 cup chia seeds
1 punnet raspberries
2 teaspoons sugar (optional)
water
¼ cup honey
½ teaspoon Fair Trade vanilla extract
1 cup almond milk
2 tablespoons cacao nibs
1 tablespoon flaked almonds, toasted

Divide the chia seeds between tow bowls.

Mash the raspberries with the sugar. Leave them to rest for up to 30 minutes; the sugar will draw out more liquid. Measure the volume of the raspberries and add enough water to make up one cup. Mix this liquid into the chia seeds in one of the bowls. Set aside to thicken.

Combine the honey, vanilla and almond milk with the chia seeds in the next bowl. Set aside to thicken.

When the mixtures have thickened until they are scoopable, put enough of the raspberry pudding into two glasses to make a layer about a centimetre thick. Gently scatter about half a teaspoon of cacao nibs around the edge of the glass (the idea is that you can see the nibs between the layers).

Gently add enough of the almond pudding to make a layer about a centimetre thick. Gently scatter about half a teaspoon of cacao nibs around the edge of the glass (the idea is that you can see the nibs between the layers).

Repeat until you’ve run out of both mixtures, finishing with a layer of raspberry. Refrigerate the puddings for two hours. I chilled mine overnight.

Gently toast the flaked almonds in a pan, till just golden. Set them aside to cooled

Serve the puddings with more cacao nibs sprinkled around the edge of the pudding, and a little pile of toasted almonds in the middle.

Enjoy!

Advertisements

About Susan

Susan is the ACT Convenor of the Women's International League for Peace and Freedom. She is currently undertaking a PhD in International Relations. Susan continues to work on the Annual Civil Society Dialogue on Women, Peace and Security.
This entry was posted in Brunch, Dessert and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s