Chia Pudding Pots with Yoghurt & Rhubarb
6 Sep, 2017
Recipe by Dani Venn – The Wholehearted Cook
Prep Time: 10 minutes
Setting Time: 20 minutes
Cooking Time: 15 minutes
½ cup black chia seeds
2 cups drinking coconut milk
½ teaspoon pure vanilla extract or vanilla bean
2 teaspoons maple syrup
1 teaspoon Melrose Essential Greens
3 cups rhubarb
¼ cup unrefined coconut sugar
1 teaspoon freshly minced ginger
Zest of one orange
Juice of half an orange
1 cup your favourite yoghurt
Flaked almonds or granola to garnish
Preheat fan-forced oven to 180 degrees. Line baking tray with baking paper.
Place chia seeds in a large mixing bowl, add coconut milk or your favourite non-dairy milk and mix well with a fork so that there are no clumps. Mix again after five minutes then set aside to naturally thicken up for at least 20 or so minutes. Add vanilla bean extract, maple syrup and Essential Greens Powder, stir well to combine. Divide mixture between serving glasses and place in the fridge to chill.
Remove leaves from rhubarb stalks and chop rhubarb into small chunks, add rhubarb to baking tray, add orange zest and juice, ginger and coconut sugar, toss well to combine. Cover baking tray with aluminium foil and bake for about 15 minutes. Remove from oven, carefully remove al foil then using a fork mash up the rhubarb to bring together to form a compote. Set aside to cool.
When rhubarb has cooled, top chia pudding with a layer of your favourite yoghurt then top with rhubarb. Place in the fridge until ready to serve.
Serve with granola or flaked almonds.