Happy Valentines Day everyone!
We are heading off for a 2 week camping trip in the beautiful Hawkes Bay today woop! Super exciting but this means we are packing and on the road for most of Valentines Day. Not the most romantic date ever so we celebrated instead with a Valentine's themed brekkie: a super healthy, oh so pretty in pink, totally swoon-worthy Raspberry Chia Pudding.
Coz nothing says I love you better than chia pudding.
Lol jokes, we all know chocolate = love. But this is pretty darn delicious and a healthy breakfast in your belly is sure to put a little love in your heart.
Raspberry Chia Puddingvegan, gluten-free, dairy-free
1/3 cup chia seeds
1 1/3 cup soy milk
1/2 cup heaped, frozen raspberries
2 Tablespoon maple syrup (or sweetener of your choice.)
whipped coconut cream, to serve
extra frozen raspberries to serve
1. The night before, in a medium bowl or container, mix the chia seeds, soy milk, frozen raspberries and maple syrup. Cover and refrigerate over night. Put the can of coconut milk in the fridge overnight also.
2. Just before serving, blend the chia pudding until smooth. Add extra soy milk if required. Divide into two serving bowls.
3. Take the can of coconut cream out of the fridge and tip upside down carefully. Open the bottom up with a can opener - you should see a layer of liquid. Gently, pour this off (you can use it in smoothies or in cooking). The white solid waxy stuff at the bottom of the can is what you want. Put this in the chilled bowl and beat until fluffy and light. Spoon on top of the chia pudding. Top with extra frozen raspberries. Serve to your special someone.