Strawberries and Cream Chia Pudding

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Give your mornings a makeover with our Gluten Free Strawberries and Cream Chia Pudding recipe. This power packed recipe will keep you on the go all day and best of all you can make it ahead of time.

Gluten Free · Vegan · Sugar Free · Dairy Free

Serves 2-3

Ingredients

100g / 1 cup Seedy Morning Muesli

Chia Pud

40g / ¼ cup raw cashews

100mls / ⅓ cup + 1 tablespoons almond milk

100mls / ⅓ cup + 1 tablespoons apple juice, unsweetened

1 teaspoon vanilla extract

½ teaspoon agave syrup

25g / 1 tablespoon + 2 teaspoons chia seeds

Strawberry Coulis

250g strawberries, washed and hulled

1 pitted Medjool date

1 tablespoon goji berries

1 tablespoon dried cranberries

Method

To make the Chia Pud place the cashews, almond milk, apple juice, vanilla and agave syrup in a high speed blender and blitz until smooth. Add the chia seeds and pulse just to mix through. Pour into a glass jar, cover with a lid and put into the fridge for 15 minutes, then stir well. Refrigerate covered at least a couple of hours or overnight to let the chia seeds swell and soften. If needed, a little extra almond milk can be stirred in for preferred consistency.

To make the Strawberry Coulis blend the strawberries, date, goji berries and cranberries until smooth. Cover and place in the fridge until ready to serve. Stir well before using.

To assemble the Strawberries and Cream Chia Pud have ready two or three glass jars or bowls. In each one place some Strawberry Coulis , followed by Chia Pud and some Seedy Morning Muesli. Repeat the layers, finishing with a drizzle of coulis. Serve immediately. If not using the lot at once, assemble just before eating. Both the pud and coulis will keep covered in the fridge for 5 days.