This bowl has got it all, thick, creamy coconut yoghurt, sweet juicy strawberries and gloopy, bubbly chia pudding, and some rich dark raw chocolate sauce. I added a bit of baked chocolate and macadamia granola to give it some extra texture and crunch (I’ll post the recipe for that soon), and I would definitely recommend doing the same because this was just a mouth-party.
The recipe for the dairy free coconut yoghurt is the same one I posted previously here, but I’ll be kind and save you the trouble by posting it here. This stuff tastes amazing with some frozen berries, some chopped up mango and some passionfruit sauce, but I was feeling decadent so I went for the tried-and-tested chocolate and strawberry combo. I am all about the toppings, the more the better is most definitely my moto; I am all about eating with your eyes first, it’s at least 40% of the eating experience in my opinion! I have a real thing for adding freeze-dried strawberries to everything, even to fresh strawberries. They bring back childhood memories of picking them out of the cereal box, and I am a complete sucker for the little accents of red they add to my photos- there I have admitted it! Teamed with my rich, dark chocolate sauce this looks and tastes like Valentine’s day in a bowl.
If you follow a plant-based, vegan, diet then it is a really good idea to get some probiotics into your diet; I either take a capsule everyday, or I drink some coconut kefir (their are plenty of recipes online that will help you to make this!). Probiotics can aid weight-loss and digestion, help give you clear skin, and their alleviate the symptoms of PMS; so it’s a great idea to start adding them into your own diet if you do not eat dairy products.
I must confess here that this was actually my first time trying chia pudding, and I was surprised just how much it tastes like traditional rice pudding if you add a touch of vanilla bean paste, a pinch of nutmeg and a dash of cinnamon. The little chia seeds puff up when left to soak in liquid, and not only does it taste delicious, but it packs a powerful nutrient dense punch at the same time. Chia seeds are fabulously healthy, they are one of the healthiest foods on the planet, with a 28g serving fuelling your body with 11g of fibre and 4g of protein, keeping your tummy nice and full for longer. This will help you maintain good cognitive function and higher energy levels. It is well worth adding these little seeds into your diet if possible, and chia pudding can be made in so many different flavours so is perfect for experimenting with.
Chia pudding can be an acquired taste, and texture, and I have found that it is also delicious when blended! Happy breakfast time!
- • 2 cans of full fat coconut milk OR 1 carton of coconut cream (add 4 Tbsp of coconut milk if using this)
- • 1.5 tbsp lemon or lime juice
- • 1 tsp probiotic powder/ 1 probiotic capsule (empty contents of capsule)
- • 2-3 tsp desiccated coconut
- • 3-4 tablespoon maple syrup OR agave (depending on your preferences)
- • 4 tbsp chia seeds
- • 1 tsp honey
- • 1tsp vanilla bean paste
- • 250ml almond OR coconut milk
- Stick your can of coconut milk in the fridge overnight. In the morning scoop out the creamy white coconut cream at the top of the can.
- Whack everything in the blender, and blend. You may need to add a splash of coconut milk if you want a slightly more liquid consistency. Adjust the maple syrup to your own preferences, you should only need a couple of tablespoons as you want a nice, fresh coconut flavour.
- Place the chia seeds, maple syrup and vanilla bean paste into a jar, small bowl or cup.
- Pour the milk in and stir everything together.
- Ideally you want to leave it in the fridge overnight (or for 6-8 hours), but I have found it does work if you leave it for half an hour, it just doesn't puff up as much.
- Remove from fridge and admire how awesomely the chia seeds have absorb the liquid and expanded to form a gloopy, frogspawn (yum!) like mess.