- 3/4 cups canned full fat coconut milk
- 2 tablespoons real maple syrup
- 1 teaspoon good quality vanilla extract
- 2 tablespoons + 2 teaspoons chia seeds
- 3 tablespoons unsalted raw cashew butter, stirred well if oil has separated to the top
- 3/4 teaspoon good quality vanilla extract
- zest of 1/2 organic lemon
- 2 tablespoons full fat coconut milk
- 3 tablespoons Bonne Maman Strawberry Preserves
- Fresh strawberries (optional)
The night before, make the chia seed pudding. In a medium sized bowl, mix together the coconut milk, maple syrup and vanilla extract. If your coconut milk has separated the fat from the water, make sure to incorporate it really well before using. I do this by blending up the contents of the entire can in a blender, then measuring out amount I need.
Once everything is combined, add the chia seeds and stir well to combine. Pour about 3/4 of the mixture into a decorative glass or mason jar, cover tightly with plastic wrap, and allow to set up and thicken in the fridge overnight. (Reward yourself for a job well done, by eating the rest!)
The morning of, make your lemon cashew butter. In another medium sized bowl, whisk together the cashew butter, vanilla extract, fresh lemon zest and coconut milk. Set aside.
Remove chia pudding from the fridge, smooth out the layer so that it’s flat, if needed, and carefully spoon 3 tablespoons of Bonne Maman Strawberry Preserves over the pudding. With the back of a spoon, carefully spread out preserve layer so that it’s as flat as can be without going into the pudding layer.
Next, carefully spoon the cashew butter into a sandwich sized ziplock bag, cut the corner with scissors, and squeeze the butter into one corner, making a make-shift piping bag. Squeeze butter over the top of the preserves and smooth that layer so that it fills in all gaps and forms a smooth top.
If using, carefully place a fresh organic strawberry on top, or cut up alongside.
Note: Dairy And Gluten Free