Chia pudding is a breakfast life-savor. When I taught living foods at the Tree of Life, my mantra to students when a creation didn’t go as planned was ‘It’s always edible.’ That’s beauty of a plant-based foods. It’s hard to ruin minimally process, wholesome ingredients. This recipe is a classic example.
I was originally trying to make snack bars for this recipe but they wouldn’t stick together. No problem! It’s now a crumble. Just whip up some chia cream and you’re set to mix and match a medley of meals.
Swirl a dollop of chia cream in your morning smoothie or eat it plain as pudding. Top the crumble on oatmeal or add more tahini and roll into calcium-rich, energy balls. Or, go all out, and make this delicious fresh fruit parfait. Pear is pictured, but many fruits will work wonderfully – think peaches, plums, and cherries.
Ingredients
Crumble:
1 cup almonds
½ cup dried figs, chopped
½ cup dried cherries
2 tablespoons flax seeds, ground
Zest from 1 lemon or ½ an orange
1 tablespoon liquid sweetener
1 tablespoon tahini
Chia Cream:
1 cup coconut and/or almond milk
¼ cup shredded coconut
2 tablespoons chia seeds
Assembly:
Layer chopped fruit, chia cream and crumble. Voila!
Instructions
Crumble:
1) Pulse almonds, flaxseeds, figs and cherries into a chunky crumble.
2) Add remaining ingredients, pulsing to blend.
Chia Cream:
1) Combine ingredients and stir for about five minutes. Pop in the fridge. Best if you can check it a few times during the next hour and give it a stir.
Assembly:
1) Layer chopped fruit, chia cream and crumble. Voila!
