Catch you later, Autumn! It’s been lovely and we’ve had fun, but are finally ready to snuggle in for the cold-season. Winter coats, cozy beanies and delicious and healthy snacks at the ready!
What better way to celebrate the start of June than a shake-up on our favourite all-rounder for breakfast, lunch or dessert – Chia Pudding!
Our Winter Edition infuses aromatic Persian influences: cardamom, cinnamon and rosewater with Cocobella Straight Up Coconut Water and Cocobella Choc Almond Super Smoothie and chia, making for a healthy and delicious snack packed with fiber, protein and Omega-3 fatty acids. It is 100% vegan and 100% delicious.
Winter just got better! We hope you enjoy.
1/4 cup white chia seeds
1/2 cup Cocobella Straight Up Coconut Water
1/2 cup Cocobella Choc Almond Super Smoothie
1/4 teaspoon of cinnamon
1/4 teaspoon of cardamom
1/4 teaspoon of rosewater
Choice of agave or maple syrup (or any other natural sweetener of your choice)
1/4 cup of pistachios
Berry compote (any berry of your choice)
Agave or maple syrup (or any other natural sweetener of your choice)
Fresh figs, sliced in half or any seasonal fruit
Place the chia seeds into a large bowl and gradually stir in the Cocobella Straight Up Coconut Water and Cocobella Choc Almond Super Smoothie
Adding the Cocobella Choc Almond Super Smoothie gives the pudding a thicker texture and richer taste. Add the cinnamon, cardamom and rosewater stirring well until everything is combined.
Transfer to an airtight container for two to four hours while the chia seeds absorb the liquid and flavour. Check on it every hour or so, if it’s too thick add a little more Cocobella Straight Up Coconut Water and stir in thoroughly. The consistency should be like jelly.
Once it is at the desired consistency transfer a few spoon-fulls of the mixture to a bowl or glass for serving. Alternate with berry compote for a marbled effect. Use a damp cloth to wipe any spills.
Place the figs on top of the chia pudding, and sprinkle the pistachios on top. Finish by pouring your choice of syrup around the edges of the bowl.
Makes two large serves.