Ingredients

The following ingredients have 4 Servings
  • 40 g whole white chia seeds
  • 150 g unsweetened almond milk
  • 50 g blueberries
  • 2 tsp Swerve® sweetener (confectioners)
  • 2 TB double cream
  • 2 tsp roasted hazelnuts (chopped)

Instruction

  • Place the chia seeds into a bowl along with the almond milk. Cover and place in the fridge overnight to soften and swell.
  • Cook the blueberries over moderate heat in a small pan with one tablespoon of water. After a minute or two, squash them with the back of a fork. Continue to stir and mix until you have a thick puree. Set aside to cool, then cover and place in the fridge overnight.
  • The next morning, stir the sweetener into the swollen chia mixture, then fold in the blueberry mixture.
  • Divide between two serving bowls and pour a tablespoon of cream over each. Garnish with chopped hazelnuts for added texture.