This recipe creates a beautiful creamy dessert (or breakfast) you can substitute the boysenberries for whatever fruit that is in season and add flavours like cacao and vanilla to mix things up
Prep time 20 mins, serves 4
½ C white chia seeds
1 C dairy free yoghurt
1 C almond milk
2 C frozen boysenberries + a few to serve
3 tbsp. maple syrup
4 tbsp. almond butter
In a medium sized bowl mix together chia seeds, almond milk, 2 tbsp. of maple syrup and yoghurt. Allow to sit for 10-15 minutes, stirring well every few minutes until the mixture thickens and chia seeds are plump, add a little extra almond milk if the mixture becomes too thick.
In a small saucepan place boysenberries with a little water and warm on stove to defrost. Scoop out berries into a small bowl leaving most of the liquid behind add 1 tbsp. maple syrup then using a hand whizz or food processor blend until smooth.
In four glasses layer chia seed mix, boysenberry sauce and dollops of almond butter. Alternating with each until the glasses are full. Transfer to fridge for 10mins or longer to set.
Serve cold and for an extra special treat top with shavings of dark chocolate and extra boysenberries.
2 thoughts on “Almond Butter and Jelly Chia Pots”
Oh my, this is perfect for summer!
These look so delicious!