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When you want dessert to be the main course, try this beautiful recipe full of NZ grown superfood goodness. A scrumptious treat with spirulina, blackcurrant, and strawberries that will make you savour every bite.

Serves 2

6 tablespoons chia seeds
1 1/2 cups oat milk
2 teaspoons Tahi Spirulina and blackcurrant powder
2 tablespoons + 1 teaspoon pure maple syrup
1 tsp vanilla extract
1 small punnet of strawberries
150g natural yoghurt (or coconut yoghurt for vegans)


Spirulina, blackcurrant chia layer
In a medium size bowl place 1 cup oat milk, 4 tablespoons chia seeds, 2 teaspoons Tahi Spirulina and Blackcurrant powder, 1.5 tablespoons pure maple syrup and 1/2 tsp vanilla extract. Give it a stir and place in the fridge to set.

Plain chia layer
In a small size bowl place 1/2 cup oat milk, 2 tablespoons chia seeds, 1/2 tablespoon pure maple syrup and 1/2 tsp vanilla extract. Give a stir and place in the fridge to set.

/Stir chia puddings every hour for the first two hours to reduce chia seeds clumping together. Leave to set overnight or 3-4 hours.

Strawberries and yoghurt layer
In a small dish add natural unflavoured yoghurt (or coconut yoghurt) and add 1 teaspoon of pure maple syrup, stir through.

Rinse and chop off the tops of the strawberries, dice strawberries into small cubes.

To prepare
In a medium size glass add some Spirulina, Blackcurrant chia pudding, then add the yoghurt layer, then top with diced strawberries, followed by more Spirulina, Blackcurrant chia pudding then the plain chia seed layer, finally top with more yoghurt and more strawberries, optional sprinkle some cacao nibs over top to garnish. / Tip: you can make these in a jar pop the lid on and keep them in the fridge, will keep for 3 days.

Recipe and image by the talented @fluentinveg.

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