Fig Chocolate Chia pudding
- Fig & cacao chia pudding:
- 3 Whitworths Sweet Figs, roughly chopped
- 2 tbsp. chia seeds
- 200ml plant-based milk
- 1 tbsp. cacao powder
- Berry chia jam (makes 1 small jar):
- 200g mixed frozen berries
- 1 tbsp. chia seeds
- Date and nut butter caramel:
- 10 Whitworths Stoned Sayer Dates, soaked in hot water
- 2 tbsp cashew butter
- To create:
- 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.
