Layers of creamy chia pudding, juicy apricot and a spoonful of apricot kernel butter. It works as breakfast, a snack or a light dessert.
Ingredients (serves 2)
- ¼ cup Organic Chia Seeds
- 1 cup unsweetened almond milk or other milk
- 1 tbsp maple syrup or honey
- ½ tsp vanilla extract
- 2 ripe apricots, stoned and diced
- 2 tbsp Organic Apricot Kernel Butter
- Fresh mint (optional)
Method
- Stir the chia, milk, syrup and vanilla together in a bowl. Cover and chill for at least 2 hours or overnight, stirring once or twice to stop clumping.
- Stir the pudding again. If it is too thick, add a splash of milk.
- Spoon a third into each glass, then add diced apricot and a spoonful of apricot kernel butter.
- Repeat the layers until the glasses are full.
- Top with mint and serve.
About the apricot kernel butter and chia
The butter is made from 100% organic sweet apricot kernels grown in Turkey, which are safe to eat and not to be confused with bitter kernels. It is mild and creamy, with 23g of protein per 100g, and is a good alternative to almond butter.
We were the first to bring chia seeds to the UK, and ours are organic, from growers in South America. They absorb liquid to form a gel, which sets the pudding.
