Raspberry and Cacao layered chia jars

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Hello guys! We’re back on it with the sweet recipes! You know me.. I’ll be sat in sunny (fingers crossed) Spain when you’re reading this, eating all the fish and tapas a girl needs and chilling out! Because I’m super organised and didn’t want to disappoint, Ive wrote up a load of posts for when I’m away so you guys still have something new and delicious to make whilst I’m away!

This recipe is great for busy mornings and travel! You can make it all the night before, pop it in the fridge, pop your desired toppings on in the morning, screw the lid on and take on the go! It will keep for 2-3 days in the fridge too! So you can make a few in advance! If you love a bit of chia in your life, check out this recipe too – Banff Blueberry Pudding┬áit uses similar ingredients and can also be prepared in advance!

I haven’t really used chia seeds before. When i was creating my breakfast book i think i used them twice.. unless they’re with yogurt or coconut milk i think they can really lack in taste and flavour! But thats just my opinion! And I’m determined to change it! So far so good! Here i have created a two layer chia pudding! The chia seeds bind all the delicious and creamy ingredients together to make a mouse dessert like breakfast! Super delicious and super satisfying! You don’t many of these little seeds to fill you up! A little goes a long way! So I’ve made a thin nutty chocolate layer at the bottom and creamy raspberry layer on top! I was thinking of those ice cream cones with the solid piece of chocolate at the bottom when creating this and neapolitan ice cream! Clever eh? I just need to create a vanilla chia pudding now and then it would be the ultimate neapolitan healthy style!

I realise I’ve just told you I’m not the biggest chia fan but they work really well in this breakfast and bind all the delicious ingredients together! So in this dish, they are crucial and contribute to the mouse like texture! So yeah i guess i like chia seeds when combined with coconut milk and other delicious things! But I’m yet to be convinced with anything else! We’ll see… next month, who knows, i might be telling you how much i love them and bombarding you with recipes!!

Anyway! I’ve used full fat coconut milk as the liquid in this as it makes it super creamy, thick, sweet and satisfying! It also adds a little subtle coconut taste and its way more nutritious! The chia seeds soak up all the liquid and make it all mousey and delicious! Ive used a little maple syrup to sweeten as a little goes a long way, its unrefined, mineral and nutrient rich and its pure! Hazelnut butter for extra nuttiness in the cacao layer and a subtle nuttiness and texture in the raspberry layer!

I’ve topped the delicious jar of layered goodness with extra raspberries, cacao nibs, coconut and more hazelnut butter but feel free to add extra banana, desiccated coconut, homemade raw chocolate and a different nut butter if you prefer!

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Ingredients – serve one

Cacao layer –

80ml full fat coconut milk

1 tbsp raw cacao powder

0.5 tbsp hazelnut butter

0.5 tbsp 100% pure maple syrup

1.5 tbsp chia seeds

Raspberry layer –

85ml full fat coconut milk

80g frozen raspberries

1 tsp milled flaxseeds

0.5 tbsp hazelnut butter

0.5 tbsp maple syrup

1.5 tbsp chia seeds

Toppings –

6 frozen raspberries – crumbled

2 heaped tsp hazelnut butter

2 pinches of raw cacao nibs

a small handful of raw coconut flakes

Method

Place the cacao layer ingredients until blender and blend until combined.

Or whisk the ingredients together until smooth.

Pour into the bottom of a jar..

Without washing the blender, chunk in all the raspberry layer ingredients and blend until combined.

Or use fresh raspberries and mash together with a fork until smooth and then whisk in the remaining ingredients until combined.

Pour over the cacao layer.

Screw on the lid and pop in the fridge overnight or wait 10/20 minutes until thickened.

In the morning top with the almond butter, raspberries, coconut flakes and cacao nibs!

Tuck in or screw on the lid and take on the go!

Enjoy,

Leitchy xx

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