Gut Happy Raspberry and Chia Puddings
Did you know that chia contains 5 times more calcium than milk, 7 times more vitamin C than oranges, 3 times more iron than spinach, twice the potassium than bananas, and 8 times more Omega 3 than salmon.
Plus with the added goodness of our prebiotic fibre (Gut Happy Partially hydrolyzed guar gum) a.k.a Good gut food - this is the perfect healthy festive season dessert!
Note: This recipe is best prepared the day before to allow chia puddings to set well and great to prepare in advance of the day.
So you best get prepping now!
Ingredients
300 grams of frozen raspberries
4 1/2 tablespoons chai seeds
350mls of coconut cream
2 tablespoons maple syrup
1 teaspoon of ground cinnamon
1 teaspoon of vanilla extract
1 tablespoon raw honey
2 tablespoons of desiccated coconut
2 Tbs Gut Happy partially hydrolyzed guar gum (good gut food)
Method
Slightly defrost 300gm frozen raspberries and add 2 tablespoon chia seeds and 1 tablespoon of honey to raspberries.
Using the back of a fork, mash together raspberry, chai seed and honey mixture until they form a pulp like consistency and chia seeds are mixed through well.
Take out 1/3 of the mixture and set aside.
Scoop mixture into 4-6 small jars or glasses. Place in freezer to set.
In a clean mixing bowl place 250mls of coconut cream, 1 tablespoon of maple syrup, 1 teaspoon of ground cinnamon, 1 teaspoon of vanilla essence and 2 tablespoons of Gut happy PHGG whisk until combined and then add 1 ½ tablespoons of chia seeds and continue whisking.
Remove glasses from freezer and pour coconut mixture evenly over raspberry layer, ensuring mixture fills approximately 1/3 of the glass. Return to freezer to set for a minimum of 20 minutes.
With remaining raspberry mixture, add 100ml coconut cream, 1 tablespoon of chai seeds,1 tablespoon maple syrup and 2 tablespoons of desiccated coconut. Mix well and then divide amongst glasses equally to complete top layer.
Place in fridge for at least 4 hours to allow chia puddings to set.