If you like your breakfast to be fruity, berry and sweet and nutty at the same time, you'll love this recipe. Chia pudding doesn't have to be boring - on the contrary, there are lots of different variations. The little superfood seeds can be really spiced up with a few blackberries. In combination with a creamy, nutty macadamia date puree, the pudding tastes simply heavenly! Whether for breakfast or as a dessert, these little jars are sure to go down well everywhere!
Ingredients for 2 small jars:
Blackberry chia pudding:
- 3 tbsp chia seeds
- 225 ml (filtered) water
- 2 tbsp blackberry powder or 250 g fresh blackberries
- 1 tsp maple syrup (alternatively another sweetener)
Macadamia date cream:
- 1 frozen banana
- 30 g macadamia seeds
- 1 large date, pitted
- 75 ml (nut) milk
- Bourbon vanilla
Preparation:
- First prepare the chia pudding. To do this, mix the chia seeds, water, blackberry powder and maple syrup well in a bowl. (If using fresh berries instead of the powder, puree them first and reduce the amount of water to 150 ml).
- Leave the seeds to soak for 15 minutes, stirring occasionally to avoid lumps.
- Ideally, prepare the chia pudding in the evening so that it can soak overnight in the fridge.
- To make the macadamia date cream, mix the required ingredients in a blender until you have a homogeneous, creamy mixture.
- Finally, arrange the blackberry and chia pudding and the macadamia date cream in two layers in glasses. Fresh berries look particularly beautiful as a topping.
Carina created this great recipe for us, thank you very much! Carina is a vegan food blogger from Munich and a vet with heart and soul. Whether she's at home in the kitchen or out in nature, she's never without her camera in her free time. She also has a little penchant for creative cooking and food styling. Take a look at her channels and discover more delicacies.
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