Chia puddings are all the rage at the moment, but as the weather is cooling down our body needs warming foods, so that means raw desserts might need to take a back shelf for a few months! I’m a big fan of eating with the seasons and right now Mother Nature is providing us with an abundance of fruit such as peaches, nectarines, apples and rhubarb, so why not turn them into a warming, sweet smelling, delicious dessert?!
Nicole Beardsley created this little baby a month or so ago when her peach tree was drooping heavy with sweet, furry fruit. This is the perfect little breaky for toting to work or whipping up in a flash to satisfy your sweet tooth for dessert!
3 Tb chia seeds
1 1/2 cup milk of your choice (I used oat)
2 tsp honey
2 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
2 peaches cut into chunks (stones removed)
¼ cup water
Place all of the chia pudding ingredients into a saucepan and simmer gently on a low heat until all of the milk has been absorbed and the chia seeds are nice and fluffy (about 10 minutes)
In another saucepan mix the peach sauce ingredients and boil gently (lid on) for 5 or so minutes until the peaches are soft. Process with a stick blender till smooth.
In a mason jar layer the chia pudding and peach sauce. Top with homemade yoghurt or coconut yoghurt (both recipes can be found in Nicole’s book Sugar Free Baking) and sprinkle with chopped almonds and coconut.