Desserts

Chia Seed Brulee

1 tin of Coconut Cream (makes 5)

Seeds of 1 vanilla pod

2 tbsp Maple syrup

2 1/2 tbsp of black or white chia seeds

Kiwifruit and/or blueberries to garnish

Mix all ingredients in a mixer
Pour into ramekins
Refrigerate for at least an hour
Top with Garnish

Raw Coconut Biscotti (recipe from Wise Cicada)

3 cups (250g) threaded/desiccated coconut

3/4 cup virgin coconut oil, liquefied

1/2 cup raw cacao powder

3/4 cup coconut sugar

zest from 1 orange

1 tsp vanilla

1/4 tsp lemon juice

1/2 tsp cinnamon

Whisk all ingredients except thread coconut together until it emulsifies
With a spatula mix the batter into the coconut
Put baking paper on a tray, press the mixture into a square and cut when set
Place tray in fridge to freezer to cool down and solidify
Keep cold as it will become soft in warmer temperatures

BLUEBERRY CHIA JAM

3 cups fresh blueberry

3-4 tablespoons maple syrup

2 tablespoons chia seeds

½ teaspoon vanilla extract (optional)

Combine blueberries and 3 tablespoons maple syrup in a medium non-stick saucepan over medium heat and bring to a low boil. Reduce heat slightly and simmer about 5 minutes, stirring frequently, or until all berries have turned dark and shiny, like little marbles. Mash with a potato masher, leaving some berries whole for texture.
Stir in chia seeds and reduce heat to low. Let simmer about 15 minutes, stirring frequently, or until thickened--it will continue to thicken in the fridge.
Remove from the heat and stir in the vanilla extract. Keep in an airtight container in the fridge; should keep at least a week or two.

Chocolate Avocado Chia Pudding

Serves 4

2 very ripe avocados (I used Hass avocados)

⅓ cup / 4 oz / 113 gr raw organic honey (or maple syrup)

⅓ cup / 1.4 oz / 40 gr cocoa powder

3 tablespoons extra virgin coconut oil

1 teaspoon vanilla extract

2-3 teaspoon ground chia seed

Combine all ingredients in a blender and blend until smooth and silky. You might need to stop the blender and mix with a spoon to make the blending easier.

Divide pudding among ramekins/cups and refrigerate for at least 30 minutes before serving (this allows the chia to thicken).

Sprinkle with chopped almonds, walnuts, cocoa nibs or top with some whipped cream or Greek yogurt before serving.

Chia Seed Breakfast Pudding

Ingredients

2 tablespoons chia seeds
½ cup almond milk (or any other nut, coconut, soy or dairy milk)
1/2 to 1 tablespoon maple syrup
fruit, optional
seeds or nuts, optional

Instructions

Mix all ingredients well and cover in an airtight container. Chill at least 30 minutes, preferably overnight.

Serves 1

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