(vegan, glutenfree, no refined sugar, dairy-free)
This super creamy pudding is ideal either for a light dessert or for a more decadent breakfast.
You can make the chia pudding in advance, store it in the fridge and make the Lingonberry mousse just before serving as it literally takes only a couple of minutes.
I love combining Lingonberry powder with raspberries as I think they create the perfect balance between tartness and sweetness, but any other berries you have on hand will work as well.
Apart from adding a delicious fresh flavour, the Lingonberry powder is jammed packed with incredible antioxidants, compared to goji berries for example, they have double the amount of antioxidants!
Antioxidants are essential to contrast free radical and to help maintain a healthy and glowing skin. I love adding Lingonberry powder not only to my smoothies, but also to my overnight oats, porridge and even baking for an extra boost of goodness.
Make 2 glasses depending on the size
To make the chia pudding layer place the chia seeds into a bowl and add the coconut yogurt, almond milk, maple syrup and vanilla extract. Whisk everything well together. Cover the bowl and place it in the fridge for at least 2 hours or overnight. The consistency should be thick and gloopy.
To make the Lingonberry mousse: Place all the ingredients into a food processor and blitz for a couple of minutes until it’s completely smooth and creamy.
To assemble: place the chia pudding on the bottom of the glass. Top with the Lingonberry mousse. Decorate with some fresh berries and shredded coconut.
♥ The post and recipe are by Elisa from @happyskinkitchen ♥