1 ¼ Cup chia seeds
4 cups coconut milk
1 cup blended mixed berries
1 tsp vanilla bean extract
1 tbsp Coconut sugar
1 tbsp Toasted nuts of choice or seed mix
1 Diced strawberry per serving/ mixed berries sliced
1 tsp Toasted coconut flakes per serving
1 tbsp coconut yogurt in between layers
Blend coconut milk/full cream milk and berries together in a blender until well combined.
In an air-tight container, add chia seeds, coconut milk/blueberry mixture, vanilla bean extract, and coconut sugar together and leave overnight for at least 12 hours -2 days in the refrigerator.
For convenience, divide the chia mixture into 4 glass/silicone cups with a sealable lid.
Top with chopped nuts (optional), yogurt and fresh berries before using for lunch box or serving.
These cakes are soft, moist, convenient, and contain many essential nutrients, including iron, healthy fat, vitamin A, potassium, and fibre. You can also use butternut or pumpkin as an alternative to sweet potato. Honey, ½ banana can be added for sweetness. Cheese (goat’s cheese) and chives for savoury options. Served with probiotic green sauce (see recipe)