Remember Sarah Lee’s Black Forest Gateau?! I know, pretty hideous right. As a kid I ate that stuff a lot. So I haven’t quite replicated the original because it was just, well…nasty. I do however, still love the idea of using dark (antioxidant full!) berries with something creamy. This Chia Breakfast Pot really hits the spot! Sorry Sarah…
Recipe
SERVES:
INGREDIENTS:
Chia base
- 1 cup coconut or almond milk
- 3 Tablespoons pure maple syrup
- A pinch of sea salt
- 1/4 cup chia seeds
Blueberry Cream
- ¼ cup coconut yoghurt or alternative
- 2 teaspooons dried blueberry powder (can sub acai powder or fresh berries)
Garnish
- 6 fresh mint leaves
- 6 pitted cherries
METHOD:
- Combine the coconut milk, 1 tbsp of maple syrup, pinch of salt and chia seeds in a small bowl / jar and stir / shake until well combined.
- Let stand covered overnight in the fridge to thicken.
- Stir to incorporate the seeds if they have settled in the night.
- Mix together the coconut yoghurt and blueberry powder until smooth.
- Serve chia pudding mix between 2 glasses and top with yoghurt mix, then garnish with mint and cherries.
I’m loving this idea & thinking I might add in some cacao for extra indulgence
Oooh that sounds so good! Let me know how it goes Liz!
How did the cacao turn out?
Hey this looks amazing! what alternatives are there for coconut yoghurt?
Thankyou
Plain dairy Greek yoghurt or soy yoghurt. I love Chobani or Fage x