Orange, Baobab & Blueberry Chia Pudding — Cocoon Cooks

By foodiva

Ingredients

• ORANGE BAOBAB CHIA PUDDING
• 3 tbsp chia seeds
• 3/4 cup | 180 ml. coconut milk ( beverage, not canned )
• 1/4 cup | 60 ml. vegan coconut yogurt
• 1 tbsp maple syrup
• 1 tsp baobab powder
• zest of 1 orange ( about 1 tsp )
• WILD BLUEBERRY PUREE
• 1/2 cup | 65 gr. frozen wild blueberries
• 1 tbsp maple syrup
• 2-3 tbsp water
• TOP WITH
• a spoonful of vegan coconut yogurt
• fresh orange wedges
• fresh blueberries
• coconut flakes
• chopped almonds
• orange zest
• LAYER, TOP & SERVE
• Remove the chia pudding from the fridge and start by adding one half of the pudding to a breakfast bowl or mason jar.
• Layer the blueberry puree on top.
• Pour the rest of the chia pudding on top of the blueberry layer.
• Top with some more vegan coconut yogurt, fresh orange wedges, blueberries and crunchy toppings. Enjoy!

Details

Servings 15
Adapted from cocooncooks.com

Preparation

Step 1

Street Address

. By then we were already going strong in the plant-based whole foods lifestyle, but still I was not totally convinced I'd become a fan of chia puddings. And to this day, André can't even bare the thought of swallowing anything as "mushy" as this, as he likes to put it. But it was a rainy yet dreamy morning in Stockholm and we were finally visiting the well-praised Pom och Flora. Chia puddings are totally their thing and I decided to take the plunge. Turns out I was a total fan all along! Every spoonful had creamy, crunchy, sweet and tangy. It was ever so delicious, nutritious and filling. As soon as I got back home I knew I had to start making my own versions of this yummy breakfast.

I soon realised there is only one rule in chia pudding making (to me, at least) and that is to make it with both plant-based milk AND plant-based yogurt. This will turn the average gelatinous chia concoction into the richest, creamiest and ultimately, the best pudding ever. As far as flavours go it can really go a number of ways, but we opted for one of our go-to combos: oranges and blueberries. You see, there are more oranges than there is oxygen in our region and we always keep a bunch of wild bluebs in the freezer. And of course we couldn't just skip the superfood bonus, so we chose the amazing baobab powder. It is the perfect addition to this recipe because it is citrusy, sweet, sour and completely loaded with health benefits. It is one of the best sources of Vitamin C in the world — it has over 10 times more Vit. C than oranges — and it's also got loads of minerals such as iron, magnesium, potassium and calcium, just to name a few.

15 minutes prepping + 8 hours soaking + 5 minutes serving | serves 1

In a small bowl, whisk together the coconut milk, coconut yogurt, baobab powder, maple syrup and orange zest until well combined.

Add the chia seeds and mix thoroughly.

Allow to rest for 10 minutes and them mix again, making sure there are no clumps of chia seeds.

Cover bowl with cling film and place it in the fridge overnight.

Combine frozen wild blueberries and maple syrup in your food processor or blender and blend.

Add the water one tablespoon at a time, until the puree is creamy and smooth.

LAYER, TOP & SERVE

Remove the chia pudding from the fridge and start by adding one half of the pudding to a breakfast bowl or mason jar.

Pour the rest of the chia pudding on top of the blueberry layer.

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Rita Parente unless otherwise stated. All rights reserved.