Baobab Pineapple Parfaits
Coconut chia pudding 1/2 cup coconut milk 1 tbsp vanilla extract1 tbsp Organic Burst Chia Seeds Yellow smoothie1/2 small pineapple 1 tbsp ground flaxseed 1 tsp turmeric 2 tsp Organic Burst Baobab 2 frozen bananas 1/2 cup plant based mylk (I used almond)
Purple cashew cream 1/2 cup blackberries 1/2 cup cashews (soaked for at least 4 hours, then rinsed well) Juice of 2 limes 1 tbsp coconut oil, melted Dairy free yoghurt of choice Desiccated coconut
1. Make your chia pudding by mixing coconut milk, vanilla extract and chia seeds. Keep mixing until no lumps remain. Leave to sit for at least ten minutes in the fridge. 2. To make the yellow smoothie, add all ingredients to your blender and pulse until smooth, adding a little more water if needed. Set your yellow smoothie aside. 3. In the same blender (no need to rinse), add all purple cashew cream ingredients and blend until no lumps remain. 4. Layer your jars or glasses with the yellow smoothie, dairy free yoghurt, purple cashew cream and chia pudding. Top with a little leftover smoothie and cashew cream and decorate with desiccated coconut, chia seeds and pineapple stars.