A lovely combination of flavours
This chia pudding is so delicious made from raw sweet potato, white chia seeds, spices and organic raisins, then topped with a gorgeous ginger nut cream…
Sweet Potato Chia Pudding with Ginger Nut Cream
Author: Healthy Living Inspirations
Recipe type: Raw Nutritious Desert
Cuisine: Raw Food
An amazing combination of flavours. Raw Sweet Potato combined with spices, organic raisins and coconut cream topped with a delicious cream made from cashews, coconut oil, pure maple syrup and fresh ginger...
Ingredients
Delicious combination of flavours with sweet potato, chia and spices topped with creamy ginger nut cream
Chia Pudding Ingredients
- ½ cup chia seeds (I use white chia seeds)
- ¾ cup organic raisins, soaked for 10 minutes - separate into ½ cup and ¼ cup
- 1 400gm can coconut cream (I use Ayam as it is 100% kernel)
- 1 small sweet potato (100gm) peeled and cut into chunks
- 1 cup nut milk or filtered water
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon mixed spice
Ginger nut Cream Ingredients
- ½ cup soaked cashews (soaked for at least 4 hours)
- ½ cup filtered water
- ¼ coconut oil (organic cold pressed is best)
- 2 tablespoons pure maple syrup
- 2 inch piece of fresh ginger (adjust quantity to your taste, start with a smaller piece and add more)
- Sprinkle of nutmeg for the top of the puddings
Instructions
Chia Pudding
- Place chia seeds and ¼ cup raisins in a large mixing bowl
- Place all other ingredients in high speed blender and blend until well combined and smooth. (it should be all liquid)
- Pour liquid mixture over chia & raisins and mix thoroughly with a spoon or spatula
- Allow mixture to stand for 10 to 15 minutes stirring several times while setting to evenly distribute the raisins
- When almost set, place mixture in individual serving dishes or moulds
Ready to add the Ginger Nut Cream
- Pour a thin layer of ginger nut cream on top.
All ready to be set in the fridge/freezer
- add a sprinkle of nutmeg
- Place in refrigerator (or freezer for a quicker set)
- Once set invert moulds to remove the puddings and place in a container in the fridge. You can also store in the freezer and take out 10 minutes before eating.
Ginger Nut Cream
- Place soaked cashews, water, maple syrup and fresh ginger in high speed blender and blend until smooth
- Slowly add coconut oil while blender is running and blend until well combined and creamy
Nut cream is then ready to pour on your chia puddings and is also delicious with fresh fruit, pancakes, on your breakfast cereal or served with other desserts or cakes...enjoy
