Rainbow chia puddings
2 large bananas, peeled, plus 1 sliced large banana, extra 2 fresh dates, pitted 1 tbs raw cacao 400ml can light coconut cream 80g ( 12⁄ cup) white chia seeds 250g frozen raspberries, thawed 21 ⁄ 2 tbs maple syrup 5 kiwifruit, peeled, chopped, plus 2 sliced kiwifruit, extra 2 passionfruit, halved, pulp removed Coconut yoghurt, fresh raspberries and edible flowers, to serve (optional)
1 Place the banana, dates, cacao and 250ml (1 cup) coconut cream in a blender. Blend until smooth. Add 2 tbs chia seeds and stir to combine. Press extra banana slices against the sides of six 200ml glasses or jars. Divide the banana mixture among the jars. Place in the fridge for 2 hours or until just set. 2 Place the thawed raspberries, 1 tbs maple syrup and remaining 150ml coconut cream in the clean blender. Blend until smooth. Pour through a fine sieve into a jug. Discard solids. Add 2 tbs chia seeds and stir to combine. Set aside, stirring often, for 1 hour or until the seeds swell and mixture thickens. Use a flower-shaped cookie cutter to cut shapes from extra kiwifruit slices. Divide the raspberry mixture among jars, pressing kiwifruit shapes against the sides of the jars as you go. Place in the fridge for 1-2 hours, until set. 3 Place the kiwifruit and remaining 11 ⁄ tbs maple syrup in the clean 2 blender. Blend until smooth. Stir in passionfruit pulp. Pour through a fine sieve into a jug. Discard the solids. Add remaining chia seeds and stir to combine. Set aside, stirring often, for 1 hour or until the seeds swell and mixture thickens. Divide the kiwifruit mixture among jars. Place in the fridge for 2-3 hours or overnight, until just set. 4 Top the rainbow chia puddings with a dollop of yoghurt, fresh raspberries and flowers, if you like.
PER SERVE • 6g protein • 18g fat (12g saturated fat) • 33g carb • 13g dietary fibre • 339 Cals (1415kj)