Strawberry and mango chia pudding: A great of way of using our baobab and strawberry compote (see earlier recipe). Packed full of vitamin C, calcium and rich in fibre this simple and delicious recipe is great for a mid afternoon snack or after dinner treat.
First layer & third layer
1/2 cup of milk or your choice of non dairy milk
2tsp chia seeds
1tsp vanilla extract
1tsp rawbeing organic baobab powder
1/3 cup of frozen fruit - we used mangos
1/3 cup of natural yogurt or non dairy yogurt
14 strawberries halved
1tsp chia seeds
1tsp of organic baobab powder
Splash of cold water
Squeeze of lemon juice
Mix all the ingredients for the first layer in a bowl and leave to set in the fridge for 6-8 hours or preferably overnight.
When set spoon half of the chia pudding into a small glass or serving dish.
Blend the ingredients for the second layer until smooth and pour over the first layer.
Spoon the remaining chia pudding over the second layer and pop back in the fridge whilst you prepare the final layer.
Put the fourth layer ingredients in a saucepan on a low heat and simmer until a jam like consistency. Use a pita or masher to break down any lumps of fruit. Top the chia pudding with the final layer and enjoy 😊 Any left over jam can be used to top your morning porridge the next day