Make your chia pudding at least 4 hours in advance. Add all coconut chia pudding ingredients to a jar and mix well. Cover and leave in the fridge until the chia seeds have plumped up.
If you’re making the almond butter, heat oven to 170°c. Add almonds to baking tray and pop in the oven for 30 minutes.
Take almonds out the oven and process in a blender with the sea salt until smooth and runny- this takes about 10 minutes in my Vitamix, just keep scraping the sides down, mashing and pulsing and eventually it will turn to butter!
To make your cherry chia jam, add cherries, blueberries and strawberries to a small pan and heat gently with 1/2 cup of cold water, chia seeds and maple syrup. After about 20-30 minutes it should reach a jam like consistency. Set aside to cool.
Make your carob sauce by mixing carob and maple syrup together.
Layer your jar with carob sauce at the bottom, then your coconut chia pudding, cherry chia jam and almond butter. Garnish with fresh berries and buckwheat for crunch.
Ingredients
Directions
Make your chia pudding at least 4 hours in advance. Add all coconut chia pudding ingredients to a jar and mix well. Cover and leave in the fridge until the chia seeds have plumped up.
If you’re making the almond butter, heat oven to 170°c. Add almonds to baking tray and pop in the oven for 30 minutes.
Take almonds out the oven and process in a blender with the sea salt until smooth and runny- this takes about 10 minutes in my Vitamix, just keep scraping the sides down, mashing and pulsing and eventually it will turn to butter!
To make your cherry chia jam, add cherries, blueberries and strawberries to a small pan and heat gently with 1/2 cup of cold water, chia seeds and maple syrup. After about 20-30 minutes it should reach a jam like consistency. Set aside to cool.
Make your carob sauce by mixing carob and maple syrup together.
Layer your jar with carob sauce at the bottom, then your coconut chia pudding, cherry chia jam and almond butter. Garnish with fresh berries and buckwheat for crunch.