Ingredients
- 5 dried Turkish figs (80 g)
- 250 ml water
- 500 ml almond milk
- ½ tsp vanilla bean powder
- 1 tbsp pure maple syrup
- 1 tsp finely grated orange rind
- 180 g white chia seeds
- 280 g coconut yoghurt
- 150 g blueberries
- 150 g blackberries
- 2 small fresh figs (100 g), cut into wedges
- 75 g cherries
- 60 g edible flowers (optional)
Instructions
- Place the dried figs in a small bowl with the water; stand for at least 2 hours. Drain the figs and discard the liquid.
- Blend the drained figs in a high-powered blender with almond milk, vanilla powder, syrup and orange rind until smooth. Transfer the mixture to a medium bowl; whisk in the seeds until combined.
- Pour the mixture into four small (180 ml) glasses, bowls or dishes. Cover and refrigerate for at least 2 hours or overnight.Â
- Blend yoghurt and half of the blueberries until smooth: spoon evenly among glasses.Â
- Serve puddings topped with blackberries, the remaining blueberries, fresh figs, and cherries. Sprinkle with extra zested orange rind, extra chia seeds and edible flowers, if desired.Â
Notes
Puddings are best made the night before serving. They will keep for up to 3 days in the fridge.Â
