Chia pudding with mango coulis

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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! 

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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! 

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Double cacao & strawberry tart
Crust
  1. 1/2 cup cashews
  2. 3/4 cup oats
  3. 1 tbsp coconut oil
  4. 1 heaped tbsp cacao powder
  5. 2 tbsp honey
Filling
  1. 1 cup cashew nuts- soaked for 4 hours then rinsed and drained
  2. 3 tbsp honey
  3. 1/2 cup canned coconut milk
  4. 1 tbsp coconut oil
  5. 3 tbsp cacao powder
  6. Handful of fresh strawberries
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Instructions
  1. 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.
  2. Add in the remaining crust ingredients and blend again until everything is well combined.
  3. 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.
  4. 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.
  5. Pour this into your tart case and smooth over the surface with a spatula.
  6. Leave this in the freezer to set for a couple of hours.
  7. 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.
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Charley's Health http://charleyshealth.co.uk/

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