Time: 5-10 minutes

Serves: 1-4

Ingredients

ONE PORTION

• Almond milk, preferably unsweetened: ¼ cup + 3 tbsp/100 ml

• Chia seeds: 2 tbsp

• Cocoa powder – regular unsweetened OR cacao powder: 1 tbsp

• Medjoul dates: 2, pitted, chopped

• Sea salt: a pinch

• Vanilla extract: 1/8 tsp

TWO PORTIONS

• Almond milk, preferably unsweetened 1 cup/200ml

• Chia seeds: 4 tbsp

• Cocoa powder – regular unsweetened OR cacao powder: 2 tbsp

• Medjoul dates: 4, pitted, chopped

• Sea salt: 2 pinches

• Vanilla extract: ¼ tsp

FOUR PORTIONS

• Almond milk, preferably unsweetened: 2 cups /400 ml

• Chia seeds: 8 tbsp

• Cocoa powder: ¼ cup/24g

• Medjoul dates, 8 pitted, chopped

• Sea salt: ¼ tsp

• Vanilla extract: ½ tsp

Optional extras

Cinnamon (mix in with the main recipe ingredients): 1portion 1/8 tsp; 2 portions ¼ tsp; 4 portions ½ tsp
Agave syrup, to taste

To serve:

• Fresh fruit, eg berries of any type, mango, banana or a mixture – a tablespoon or two per person

• Small dollap of jam

• Granola: 1-2 tbsp per portion. Use a vegan type (honey-free).

Method

1. Non-blended version: add all ingredients (except agave syrup if you’re using it) to a mixing bowl and whisk vigorously to combine. Let it rest covered in the fridge overnight or at least 3-5 hours or until its consistency becomes like a mousse or similar pudding. Taste and add extra syrup of your choice if needed.

2. Blended version: add all ingredients to a blender and blend until completely smooth and creamy, scraping down sides as needed.

3. Layered version, as in the picture: soak the chia seeds in the milk and set them aside. Make the chocolate mixture separately. Then place one layer of chocolate mixture, a layer of chia and the final topping of chocolate! If you want to integrate fresh fruit or jam, simply create another layer.

It is best when fresh but can be refrigerated in an air-tight container for 2-3 days.

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk

Instagram: @veganrecipeclub