Course:
Breakfast Fuel, Salads & Sides, Small Dishes, Sweet Treats
Cuisine:
Dairy Free, Gluten Free
Servings: 6
Ingredients
2cupscoconut milk, full fat
2cupshemp seed milk, unsweetened
1teaspoonVanilla extract
1/2teaspooncardamon powder
1cupchia seeds
1teaspoonlemon zest
2pintsberries; raspberries, blueberries or blackberries
1/4cuptoasted coconut, shredded
1/4cuptoasted sliced almonds or hemp seeds
2Tablespoonsmaple syrup or a few drops of stevia liquid
Instructions
In a medium sized bowl combine coconut milk, hemp milk, vanilla extract, cinnamon, cardamon and chia seeds, whisk thoroughly. Add in maple syrup, stevia extract or sweetener of your choice.
Place bowl in the refrigerator and let set for 20 minutes.
While chia pudding is setting get out jars, berries and toasted coconut and nuts.
To toast coconut place small saute pan over medium heat. Add shredded or flaked coconut, toast carefully stirring while coconut browns, remove from heat and place in small dish as soon as coconut is lightly browned.
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Remove chia pudding from refrigerator, stir to combine, it should be nice and thick.
Place a layer of chia pudding on bottom of each jar. Add in berries and a sprinkle of toasted coconut. Top berries with remaining chia pudding and garnish top with remaining berries , toasted nuts and coconut.
Place lids securely on top and store in the refrigerator.