• 10 minutes + overnight
  • 15 minutes
  • Makes 1

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.
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