As the weather warms up in Australia I find myself gravitating towards more fresh and raw meals. Breakfast is no exception and to me there’s nothing better than starting the day with fresh fruit. The only problem I sometimes have is it doesn’t quite fill me up enough to get me through to lunch.
To get around this problem, I could eat fruit and a tablespoon of chia seeds on their own but that doesn’t sound appetising really, does it? This is where I would usually look to bulk up my smoothie with some nuts or seeds but sometimes you just want to eat breakfast with a spoon, don’t you? So that’s where chia puddings come in.
Much like a smoothie except not as runny, you can make these puddings into delightful little fruity pots that look so pretty they wouldn’t be out of place in a café. The best part is, it’s so easy to make these. Definitely consider making these if you’re thinking of hosting a brunch. You can make them the night before and add your toppings fresh in the morning. All your guests will think you’ve spent hours in the kitchen.
For my chia pudding I decided to decorate with banana, coconut and frozen crushed raspberries BUT I really do think passionfruit would be the best option in terms of bringing together all those tropical flavours. I didn’t have any on hand when I prepared this recipe and you can definitely still use raspberries, however I would recommend being light handed with them as raspberries like to steal your taste buds attention and That’s great Raspberries we love you but we want the mango to shine here.
Enjoy!
P.s of you make this and share on social media I’d love to see your creations. Connect with me at @theplantritionist or tag #theplantritionist
Add everything into a high speed blender until creamy. Pour into a glass, chill for at least 30 mins in the fridge before adding your toppings and devouring.
Ingredients
Directions
Add everything into a high speed blender until creamy. Pour into a glass, chill for at least 30 mins in the fridge before adding your toppings and devouring.
