Chia Berry Layered Pudding

Ingredients

Raspberry Coulis:
300g frozen raspberries
60g rapadura sugar

Chia Pudding:
90g chia seeds
600g almond milk or coconut water
2-4Tbsp maple syrup
1tsp vanilla essence
20g raw cacao powder
1tsp ground cinnamon

4 drops orange oil

Toppings:
100g macadamia nuts chopped or coconut flakes
50g raw cacao nibs (optional)

100g coconut yoghurt

Preparation

Raspberry Coulis:
1. Place raspberries and sugar into your Thermomix mixing bowl and cook 5mins/ 90deg C/ speed 4. Or heat gently on a stove stirring occasionally until sugar is melted. Place in refrigerator until needed.

Chia Pudding:
2. Place all chia pudding ingredients into your Thermomix mixing bowl and mix for 5 sec/ speed 3. If needed stir mixture with spatula to break up any chia seed lumps. Cook for 5mins/ 37deg C/ speed 2 or cook gently in pan on stove for 5mins on a low heat until all mixed through and warmed slightly.

3. Pur pudding into a dish and place in refrigerator for 10mins to thicken.

4. Layer the chia pudding and toppings into 4 serving glasses or jam jars. Place 3Tbsp chia pudding into each glass, top with a sprinkle of macadamia nuts or coconut flakes, cacao nibs (if using), 3Tbsp raspberry coulis and 3Tbsp coconut yoghurt. To finish, repeat each of the layers, drizzle with extra maple syrup if desired and serve!

Thanks to Jo Whitton from Quirky Cooking for this delicious recipe idea. http://www.quirkycooking.com.au/