Blueberry Ginger Chia Pudding

I try a different flavour chia pudding every week, and this weeks was ginger and blueberry. It came out a beautiful vibrant purple, and it tastes amazing! 

Raw ginger is really beneficial for your health, aiding in digestion, morning sickness during pregnancy, it has anti-inflammatory properties, and would be really beneficial around cold and flu season!

Blueberry Ginger Chia Pudding

Serves 2

• 1 1/2 cup coconut cream
• 1/2 cup sweetener 
• 3/4 cup blueberries (frozen are fine)
• Thumb sized piece ginger
• 1/4 cup water
• pinch salt
• 1 tsp vanilla essence
• 4 Tbs chia seeds

Toppings (optional): Blueberries, seeds, superfood powders, coconut butter, etc.

1. Over medium heat and in a saucepan, dissolve your sweetener in your coconut cream.
2. Blend together the sweetened coconut cream, blueberries, ginger, water vanilla and salt until nice and smooth
3. Mix in chia seeds, and leave to form a gel, at least a few hours but preferably overnight.

Quantities for a single serving :

• 3/4 cup coconut cream
• 1/4 cup sweetener
• 1/3 cup blueberries
• a small piece of ginger, about half the size of your thumb
• pinch salt
• 1 tsp vanilla essense
• 2 Tbs chia seeds

I topped my chia pudding with some extra blueberries, rosella powder, and pepita seeds - I love the crunch they provide!

Jacqui

xo