Fig and Cacao Chia Layered Pudding
Ingredients
Fig and cacao chia pudding
- 3 Whitworths Sweet Figs
- 2 tbsp chia seeds
- 200ml plant-based milk
- 1 tbsp cacao powder
Berry chia jam
- 200g mixed frozen berries
- 1 tbsp chia seeds
Date and nut butter caramel
- 10 Whitworths Stoned Sayer Dates
- 2 tbsp cashew butter
Assembly
- 5 tbsp coconut yoghurt
- Small handful blueberries
- 1 Whitworths Sweet Fig
- A drizzle of dark chocolate
Preparation
Roughly chop the figs and add them to a jar with the chia seeds, cacao, and 200ml plant-based milk. Stir well, cover, and leave in the fridge overnight.
To make the berry chia jam, add the frozen berries to a saucepan with the chia seeds. Gently heat, stirring regularly for 10 minutes until the fruit has softened and it resembles a jam-like consistency. Remove from the heat and allow to cool.
To make the date and nut butter caramel, de-stone 10 dates and soak in hot water for 10 minutes. Drain and blitz the dates in the blender with cashew butter.
Half fill a glass with the fig and cacao chia pudding, then add 2 tablespoons of coconut yoghurt to the remaining chia pudding, stir, and add to the glass. Spoon in the coconut yogurt, then add a layer of date nut caramel and a layer of chia berry jam. Top with blueberries, a sliced fig, and a drizzle of dark chocolate.
