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Plum Chia Pudding

If I could choose my idea of food heaven I think it would be this pudding! Chia seeds are hydrophillic, which means they absorb their weight in water, so this dish will hydrate your skin amazingly.

Method

Make the compote by washing and cutting the plums into chunks.

Different sizes are good so that you get varying textures of cooked down plum and some pieces with a bit of bite.

Add the plum and the other compote ingredients to a medium pan and cook on a medium heat until cooked down, stirring occasionally (this should only take 5 minutes max.)

Taste - You can add more honey if you like but I like it quite tart.

Remove from the heat, decant into a bowl and chill in the fridge.

While the compote is cooking, put the other ingredients into a medium bowl, stir and leave to stand in the fridge for at least 15 minutes.

Once everything is cold, assemble in layers in a glass jar or glass and top with pistachios.

Ingredients

Chia Pudding -


200g Coconut Milk


50g Rolled Oats


20g White Chia seeds


50g Coconut Yoghurt


5g Honey


Compote -


300g Plums


20g Honey


1 tsp Vanilla Essence


50g Coconut Yoghurt


5g Honey


Zest and juice of one orange


Garnish -


10g pistachios


Serves: Serves 2


Dietaries: Vegan

Method

Make the compote by washing and cutting the plums into chunks.

Different sizes are good so that you get varying textures of cooked down plum and some pieces with a bit of bite.

Add the plum and the other compote ingredients to a medium pan and cook on a medium heat until cooked down, stirring occasionally (this should only take 5 minutes max.)

Taste - You can add more honey if you like but I like it quite tart.

Remove from the heat, decant into a bowl and chill in the fridge.

While the compote is cooking, put the other ingredients into a medium bowl, stir and leave to stand in the fridge for at least 15 minutes.

Once everything is cold, assemble in layers in a glass jar or glass and top with pistachios.

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