I was experimenting with a super easy nice-cream (aka healthy dairy-free ice cream) for my littlies the other day. It worked so well with blueberries, I was inspired by Green Kitchen Stories this week to build on that idea and make a simple delicious blueberry pudding. The prep for this is done in minutes, and you can dress it up to serve as a classy dessert for friends, or as a sweet snack anytime. My clients are always looking for a quick breakfast-on-the-go and this ticks that box too. Good post workout snack too.
Blueberries have to be my favourite fruit - they’re full of the flavonoid anthocyanin, a potent antioxidant and anti-inflammatory compound. Studies show that blueberries can improve memory and learning and even reduce depression. So these puddings are multi-taskers... they taste amazing but are amazing for you - jam packed full of omega 3, healthy fats, protein and blueberry goodness.
Vegan - optional, gluten free and refined sugar free (but it doesn't taste remotely healthy - promise!)
INGREDIENTS
(serves 4)
For the Chia pudding layer
5 tbsp chia seeds
350 mls of unsweetened almond or coconut milk
1 tspn cinnamon
1 1/2 tspn vanilla paste (more intense than vanilla essence with a rich caramel colour)
1 pinch sea salt or himalayan pink salt
For the blueberry layer
400 g blueberries (frozen or fresh - you could also add some blackberries or raspberries for a stronger colour)
1 ripe avocado (seeded)
8-10 pitted medjool dates
To serve
A handful of blueberries
A few spoonfuls of coconut yoghurt (I like coyo)/ or natural bio-live yoghurt if dairy isn't a problem
Sprinkle of cinnamon
METHOD
In a bowl mix together the chia seeds, cinnamon, vanilla paste and salt,making sure you whisk out any lumps. Then cover and leave to set in the fridge for 30 mins.
While that magic is happening, place the blueberries, avocado and dates in a big blender or food processor and blitz on a high setting until smooth. Then starting layering it up with the chia pudding part followed by the blueberry layer into small glasses or jars and top with some yoghurt (coconut or natural greek yoghurt) if you fancy. As long as you cover them without the topping, they will keep in the fridge for a few days. Bon appetit....
