(vegan, glutenfree, no refined sugar, dairy-free)
These puddings are so pretty that you almost don’t want to eat them! They are the perfect afternoon treat or a light and sugar free pudding. I love how the Lingonberry powder and Bilberry powder adds such a fresh and tart note and so much skin loving antioxidants.
1 & ½ cup of almond milk
2 tablespoons of coconut yogurt
A splash of vanilla essence
3 tablespoons of organic Lingonberry powder
2 tablespoons of organic Bilberry Powder
½ cup of frozen berries
Place the frozen berries into a small pan on a medium- low heat. Let the berries cook for about 5-10 minutes until you have a compote kind of consistency. Set on one side.
In a mixing bowl mix the chia seeds with the almond milk, coconut yogurt and vanilla essence. Cover the bowl with some cling film or a plate and let it sit in the fridge for at least 1 hour or even better overnight. The chia pudding is ready when is thick and gloopy.
When the chia pudding is ready divide it into 3 bowl in roughly equal quantities.
In 1 bowl add 3 tablespoons of Bilberry powder and mix well. In the second bowl add 2 tablespoons of Lingonberry powder and mix well, finally in the 3rd bowl add 1 tablespoon of Lingonberry powder and mix well again. You should now have 3 different shades of pink, going from darker to lighter.
To assemble: divide the berries compote into 2 jars/glass. Top it with darkest of the chia pudding at the bottom, then add the slightly lighter one and finish it off by adding the lightest chia pudding on top.
I love topping mine with fresh berries and a spoonful of coconut yogurt.
Store in an air tight jar or container in the fridge for few days.
♥ This chia pudding post & recipe are by Elisa from @happyskinkitchen ♥