When food is beautiful it tastes better. Fact.
What would attract you more, a pile of brown rice or this vibrant glass of sweet rainbow colours?
Personally, I would always go for the colours. They are so beautiful! I also find it so much more fun to eat when I have created something fancy and good looking than when I don’t have time to put some love in to it.
This dessert is like flavour explosion. The blueberry and raspberry flavours are so present and dates bring out the sweetness and hide the tartness of the berries. You can adjust the amount of dates to your preference and have it as sweet or tart as you like.
Then, who hasn’t tried chia seeds yet? These awesome little seeds exploding with nutrition and healthy omega 3’s minerals and vitamins have amazingly hydrating qualities. They make a perfect base for any pudding because they thicken it up almost instantly. They are also perfect because they don’t have a lot of flavour themselves so they soak up pretty much everything around them.
Here I made a carob chia pudding as a base, layered some chunky raspberry jam on top, followed with a delicious blueberry pudding. You could eat this as a dessert, but you know, dessert for breakfast is awesome, and it would still be very healthy. I love my way of eating. It’s just awesome.
Carob Chia Pudding:
4 tbsp chia seeds
3 tbsp carob powder (or raw cacao)
2 tbsp date paste
5-6 tbsp water
1 cup thawed frozen raspberries
1/4 cup soft dates
1/4 cup thawed frozen raspberries
1 1/2 cups frozen thawed blueberries
1/4-1/3 cup soft dates
Just enough water to blend, maybe 1/4 cup.
Make date paste by blending some dates in your blender, adding just enough water so it is possible to blend. You can also use this to make the rest of the layers. I didn’t because I was making something else with it. You can also use the rest of your date paste as a spread or a sweetener or to make smoothies. Super delish.
Now mix all your chia pudding ingredients together and let it thicken while you prepare your other layers.
Add the cup of raspberries with the dates to your blender until relatively smooth. Mix the remaining raspberries in by hand to make a chunky thick sauce. Set aside while you mix your blueberries and dates in your blender until super smooth. Now start layering!
First add your chia pudding to three beautiful glasses. Then layer raspberry sauce on top and fill the glass up with the blueberry pudding. Top with whatever you desire, here I used some raspberries and mint. Fresh mint makes everything look so pro 😉 But you could use blueberries, coconut, chia seeds, other herbs, cacao nibs or anything you can think of!
Hope you like it!