Ingredients for 4 portions
Fruit puree, granola and decoration
- 1/2 ripe papaya, skin and seeds removed
- 5 ripe strawberries
- 100g gluten free granola
- 4 tablespoons chia seeds
- 250ml unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 teaspoons maple syrup
- 4-5 teaspoons cocoa powder, depending on how dark you like it
- 75 ml almond milk
- 175g tahini sauce
- 2 tablespoons brown sugar, more or less depending on your preference
Start with the chia pudding. Combine ingredients, stir well and let set in the fridge. Stir again after 15 minutes, to make sure there are no clumps and then leave it alone. This can also be done one day in advance, just combine ingredients and let pudding set in the fridge overnight.
The fruit puree is quite easy to make and also refined sugar free! Just process half the papaya with the strawberries until smooth. Save the rest of the papaya for decoration.
Next up the chocolate sauce. Pour the tahini sauce and almond milk into a pan on medium heat. Add sugar and cocoa powder, a teaspoon at a time, and stir well to avoid clumps. Cook for a short while, just until the mixture thickens. Set aside.
When the chia pudding has soaked up all the almond milk and has set, you can start assembling your glasses. Using clean, dry glasses or jars, start layering the fruit puree, chia pudding, then granola, chia pudding again and top it all off with chocolate sauce, chopped papaya and granola.
Serve straight away or no later than the next day.