BERRY BURST SUPERBLEND CHIA SUNDAE

BERRY BURST SUPERBLEND CHIA SUNDAE

Makes 2

Ingredients: Chia Pudding:

1 cup mixed berries (fresh or frozen and defrosted) 1⁄4 cup white chia seeds
1 cup almond milk
1 vanilla bean scraped or 2 teaspoons of vanilla
1 teaspoon of honey
2 tablespoons of Peptipro Peruvian Superblend

Whipped banana nicecream:

1 large frozen banana - chopped
1 tablespoon coconut yoghurt
1 teaspoon Peptipro Peruvian Superblend Dark chocolate shavings (optional)

Method:

Chia Pudding:

Divide the berries evenly between the jars.

In a glass jug, combine all the chia pudding ingredients and stir thoroughly to combine.

Allow to sit for 20 minutes to swell and thicken.

Spoon the chia mixture into the jars then tap lightly on the bench to release any pockets of air.

Set aside to make the whipped banana nice-cream or refrigerate until required.

Whipped banana nicecream:

Whip the banana, yoghurt and Peptipro Peruvian Superblend in a high-speed blender until smooth and creamy. You may need to stop and start your blender to do this.

Spoon the mixture onto the chia pudding.

Top with grated dark chocolate and enjoy immediately.

The chia sundae will last several days in the fridge but the whipped banana nice-cream will melt and resemble a thick cream. It’s delicious frozen or thawed.


Dominique Gauci
Dominique Gauci

Author