10 Whitworths Stoned Sayer Dates, soaked in hot water
2 tbsp cashew butter
5 tbsp. coconut yoghurt
Small handful blueberries
1 Whitworths Sweet Figs
A drizzle of dark chocolate
Recipe made by Healthy Twists - www.healthy-twists.com
Ready… Steady… Bake…
Roughly chop the figs and add them to a jar with the chia seeds, cacao and 200ml plant-based milk. Stir well, cover and leave in the fridge overnight.
To make the berry chia jam, add the frozen berries to a saucepan with the chia seeds. Gently heat, stirring regularly for 10 minutes until the fruit has softened and it resembles a jam-like consistency. Remove from the heat and allow to cool.
To make the date and nut butter caramel – de-stone 10 dates and soak in hot water for 10 minutes. Drain and blitz the dates in the blender with cashew butter.
Half fill a glass with the fig and cacao chia pudding then add 2 tbsps. of coconut yoghurt to the remaining chia pudding, stir and add to the glass. Spoon in the coconut yogurt, then a layer of date nut caramel and a layer of chia berry jam. Top with blueberries, a sliced fig and a drizzle of dark chocolate.