Recipe Carrie Evans, Images Brydie Thompson
We’ve jazzed up the chia pudding, making it an impressive vegan dessert. Although, if you omit the coconut whip and coffee crumbs you have quite possibly the perfect breakfast – caffeine fix and all.
Carrie strongly suggests using cold drip for this recipe as espresso and other brew methods are likely to result in a bitter tasting pudding, although you might get away with their River Blend which has nectarine, dried apricot and caramel flavours.
1 cup cold drip coffee
1 cup coconut cream
½ cup chia seeds
2 tbsp maple syrup
Optional: Add 2 tsp cocoa powder for mocha chia pudding.
In a small cup or bowl, combine coffee, maple syrup and coconut cream, and mix well.
Add chia seeds, mix well and allow the chia seeds to swell. After about 30 minutes, pour the mix evenly between 4 glasses and refrigerate for at least 4 hours.
½ cup milk powder
2 tbsp cornflour
¼ cup flour
3 tbsp brown sugar
pinch of flaky salt
3 tbsp coffee grounds
60g butter, melted
Preheat the oven to 160°C. Whisk the dry ingredients together to break up any lumps. Pour over the melted butter and mix well. Spread out on a tray and bake for 10 minutes. Allow to cool, then place in a container until ready to use.
Refrigerate ¾ cup of coconut cream for a few hours or overnight for best results. You want it really cold but not frozen. Using an electric mixer, whip the coconut cream for a few minutes until light, airy and thick.
Remove the puddings from the fridge. Dollop a spoonful of the coconut whip on top of the chia, then sprinkle with the coffee crumb.