ENJOY THESE CREAMY POTS AS A DELICIOUS DESSERT OR A FRUITY BREAKFAST TREAT
Combine chia seeds, vanilla, half a cup of water and half of the coconut milk in a glass bowl. Stir well with a fork and set aside to thicken, at least 15 minutes.
To a blender, add the soaked and drained cashews with the remaining coconut milk, blend on high, then slowly pour in half a cup of water until it forms a cream.
Add a cup of raspberries to a small bowl and mash well to form a purée. Layer up jars with dollops of raspberry purée, chia pudding, cashew cream and almond butter. Top with remaining raspberries and crushed almonds.
* 1 cup (125g) cashews, soaked for 1 hr in boiling water
* 1 cup (236ml) water
* 1 cup (236ml) coconut milk * cup (40g) chia seeds
* 2 tsp vanilla
* 3 tbsp almond butter
* 2 cups (125g) raspberries * Crushed almonds
Recipe from Bo’s Kitchen (boskitchen.com).