It’s hard to believe it’s almost November! Where has the year gone? My kitchen is full of pumpkins, the log burner is fired up and bonfire night is just around the corner! I’m already planning winter recipes and a have a crazy busy month coming up in November. I always crave a healthy, naturally sweet treat to fuel me through long days at work and these Rocky Road Bars are just the trick!…
The cherry obsession continues! This time in the form of a gloriously rich and creamy parfait layered with a berrylicious jam. Chia jam is a great way to try chia if you haven’t given it a go before. The lumpy texture can take a little getting used to, but if you like jam, you’ll dig chia jam. This is full of healthy proteins and fats and the jam is sugar free and brimming with berries. I also put a little carob sauce at the bottom of the jar as a little treat. If you don’t have all the berries listed below, feel free to just sub with whatever you have enough of. As long as you use 2 cups of fruit in total it will still turn into jam. Making almond butter can take a while even in a high speed blender, but boy is it worth it. The flavour of freshly roasted almonds with this cherry chia jam is something else. The recipe makes enough for about two of these jars, or if you’re making one jar just enjoy the leftovers on top of your smoothie bowls for the rest of the week! The jam is great on toast too.
Cherry chia jam
- 1 cup cherries, pitted
- 1/2 cup blueberries
- 1/2 cup strawberries
- 1/2 cup water
- 1/4 cup chia seeds
- 3 tbsp maple syrup
Coconut chia pudding
- 1/2 cup coconut milk
- 1/2 cup water
- 4 tbsp chia seeds
- 2 cups whole, unroasted almonds
- 1/2 tsp sea salt
- 2 tbsp carob powder
- 2 tbsp maple syrup
- Make your chia pudding at least 4 hours in advance. Add all coconut chia pudding ingredients to a jar and mix well. Cover and leave in the fridge until the chia seeds have plumped up.
- If you’re making the almond butter, heat oven to 170°c. Add almonds to baking tray and pop in the oven for 30 minutes.
- Take almonds out the oven and process in a blender with the sea salt until smooth and runny- this takes about 10 minutes in my Vitamix, just keep scraping the sides down, mashing and pulsing and eventually it will turn to butter!
- To make your cherry chia jam, add cherries, blueberries and strawberries to a small pan and heat gently with 1/2 cup of cold water, chia seeds and maple syrup. After about 20-30 minutes it should reach a jam like consistency. Set aside to cool.
- Make your carob sauce by mixing carob and maple syrup together.
- Layer your jar with carob sauce at the bottom, then your coconut chia pudding, cherry chia jam and almond butter. Garnish with fresh berries and buckwheat for crunch.
*Leftovers of the chia jam and pudding will keep well in a sealed jar in the fridge for up to 5 days.
You’ll need –
- 4 frozen bananas (small-medium size)
- 1 cup frozen blueberries
- 3/4 cup walnut mylk
- 1/2 cup walnut meal (I used mine from leftover walnut mylk)
- 1 tbsp acai powder
- 1 lime, juiced and zested
- 2 tbsp shredded coconut
For the sauce –
- 1 tbsp carob
- 1 tbsp maple syrup
- First, make your sauce. Add carob and maple syrup to a small bowl or jar. Mix well until smooth.
- Add all other ingredients and the lime juice (save the zest) to a high speed blender and blend until extra smooth and creamy.
- Smear carob sauce around your jar and pour in the blueberry walnut whip. Top with the lime zest, more frozen blueberries and coconut.