INGREDIENTS:

  • Chia Pudding Mixture:
  • 3 cups coconut milk (full fat/canned)
  • 3/4 cup chia seeds
  • 1–1/2 teaspoons vanilla
  • Compote Mixture:
  • 5–6 rhubarb stalks
  • 1 to 1–1/2 cups strawberries
  • 2 tablespoons maple syrup
  • 1/4–1/3 cup water
  • top with shredded coconut flakes/cacao nibs

DIRECTIONS:

  1. Mix the first 3 ingredients in a bowl and place in the refrigerator.
  2. Chop up the fruit and add it to a small pot. Cook over medium heat or until rhubarb is tender, about 8 minutes.
  3. Add mixture plus maple and water into a blender and blend until well combined.
  4. Distribute pudding evenly in four glasses and top with strawberry rhubarb compote. Place in refrigerator and allow to chill for up to 1 hour.
  5. Serve topped with shredded coconut flakes, cacao nibs or both!

Adapted from recipe by Dr. Axe

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