CHIA & CASHEW PUDDING WITH APRICOT PURÉE

SERVES 1 PORTION

FOR THE PUDDING

1 tbsp. cocoa powder

4 pitted dates

1 tbsp. cashew nut butter

1 tsp. agave syrup

Finely grated zest of 1 small unwaxed orange

3 tbsp. chia seeds

FOR THE PURÉE

5 1/2 oz. (150 g) apricots

1 tsp. maple syrup

1 heaped tsp. acai berry powder (from a health food store, optional)

NUTRITIONAL VALUES

Calories: 436kcal
Fat: 10.7g (2g S.Fat)
Carbs: 88g
Protein: 9.1g
Sugar: 58.8g
Sodium: 14mg

METHOD

To make the pudding, combine all the ingredients except the chia seeds in a food processor and puree until smooth cashew cream is achieved. Stir in the chia seeds and 1 cup (250ml) water. Transfer the mixture to a screw-top jar or other sealable container and place in the fridge for at least 20 minutes to allow the chia seeds to swell.

Meanwhile, cut the apricots in half lengthwise and scoop out the pits. In a food processor, finely purée the apricots with the maple syrup. If using, stir in the acai berry powder right away, or sprinkle it over the purée later as a garnish.

If you did not stir it into the purée in the previous step, top the chia cashew dessert with the apricot purée and garnish with acai berry powder (if using). Place the containers in the refrigerator until ready to eat or transport.