Being in a much warmer climate at the moment, I’ve found myself fancying a lot more cold dishes for breakfast, rather than my usual porridge bowls. I had porridge here for the first time this morning and although I did enjoy it (I don’t think i’ll ever not enjoy porridge), it just didn’t have the same cosy, comforting feeling as it does on a chilly English morning. There are also so many amazing tropical fruits available here, so I’ve been enjoying trying some of these delicious sweet varieties of nature’s candy. This recipe is a simple way of spicing up a chia seed pudding, with the addition of one of my all time favourite fruits.. mangos! I absolutely adore mangos, especially a particular kind (which are a new discovery to me) : champagne mangos! I’ve always absolutely adored mangos as it is, but when I recently came across these beauties, it was a complete game changer. They’re not the easiest to get hold of, but if you can then I would highly recommend it!
Chia pudding is one of my favourite breakfast/dessert/snack options as they taste delicious and offer some amazing nutritional benefits too. Chia seeds are a great source of healthy fats and plant based protein, so I find that these keep me feeling fuller for longer and are also a good way to get protein in from a plant based meal. You can also get really creative and enjoy chia puddings in many different flavours so you could enjoy a different variety for each day of the week. Another thing that I love about these, is the fact that you can prepare them in advance for next morning if you know you’re going to be short on time- then there’s really no excuse not to start the day with a healthy breakfast!
- 1/2 cup cashews
- 3/4 cup oats
- 1 tbsp coconut oil
- 1 heaped tbsp cacao powder
- 2 tbsp honey
- 1 cup cashew nuts- soaked for 4 hours then rinsed and drained
- 3 tbsp honey
- 1/2 cup canned coconut milk
- 1 tbsp coconut oil
- 3 tbsp cacao powder
- Handful of fresh strawberries
- Start of by preparing the tart crust and add the cashews into a food processor. Blitz these for 2-3 seconds on their own to crush them slightly.
- Add in the remaining crust ingredients and blend again until everything is well combined.
- Pop this mixture into a lined tart/loaf tin and firmly pat everything down. make sure to take the mixture around the sides of the tin to create a wall to hold the filling. Place this into the freezer to set whilst you mix the filling.
- For the cacao creamy filling, combine the soaked cashews, honey, coconut milk, cacao and coconut oil in a food processor or high powered blender and whiz everything up until you're left with a completely smooth mixture.
- Pour this into your tart case and smooth over the surface with a spatula.
- Leave this in the freezer to set for a couple of hours.
- Remove the tart from the case (the baking paper makes this a lot easier!) and garnish with sliced strawberries. I also love to sprinkle over some desiccated coconut and shavings of raw 72% cacao chocolate.