lavender ginger buttercream + on perfectionism
Spring is coming! And you know what? I think for…
Okay, maybe I’m obsessed with chia. Chia pudding has easily become one of my favorite foods over the past few months. This recipe is quite simple, nothing fancy, yet so delicious. And when you choose to prepare the chia pudding the day before, your breakfast will be ready to eat in next to no time next morning.
I love using cinnamon in treats all year round (another of my three big obsessions: chocolate, cinnamon and chia pudding!), so that’s what I did here, too. What you can see on the picture is cinnamon chia pudding beneath a layer of almond soy yogurt with popped amaranth. I don’t like using soy products too much, but when living on the country side, you sometimes don’t have that much other options… That’s what I love about big cities: You get pretty much everything you want, and even discover some new things like all the time.
The topping is probably the fanciest thing about this breakfast/dessert recipe: nuts, chopped dates, some ground cinnamon, and two of these amazing raw chocolate peanut butter bites. I wanted to bring a bit of autumn taste into my breakfast bowl (or glass in this case!), and that’s why I went for cinnamon and nuts. Telling you now how to make this baby.
epic cinnamon chia pudding
Nothing left to say now but enjoy 🙂 Ah, that reminds me: What I love most about raw vegan treats and breakfasts is that you can eat them without feeling guilty afterwards. Just one reason why they are incredible. So, seriously: Enjoy.