Blueberry Peach Cream Chia Pudding

I saw a recipe by Susan Powers that folded blueberries and peaches into a chia pudding. I liked the idea of fruit with the chia seeds so decided to make a recipe of my own. I used some leftover vanilla whipped cream that I had made for a pie, mixed it with coconut water to create a milk of sorts that was rich with flavor and texture. The chia seeds, a great source of Omega 3 essential fatty acids, need liquid to become a pudding. The chia seeds absorb the liquid and results in something like a tapioca texture, though it doesn't taste like tapioca. Still, I like the texture because it's rich, satisfying, and filling. This recipe tastes more like dessert but would be great for breakfast as well. I love that it looks like a parfait. It looks indulgent but is good for you in every way. It's also fast and easy. Give it a try!

Whipped Cream:
1 oz. soaked Irish moss
3/4 c. coconut meat
1 c. coconut milk
1/2 c. soaked and drained cashews
1/4 c. agave
1 t. lemon juice
2 t. vanilla
2 t. lecithin (if using soy lecithin, please use non GMO lecithin)
1/2 c. soft coconut butter
pinch of salt

Blend all ingredients, adding lecithin and coconut butter last. Blend until smooth. Pour cream into a shallow pan and refrigerate until set. This usually takes a couple of hours.  You can use the leftover cream as a cookie filling or in a parfait or as a pie topping.

Whipped Cream "Milk": 
When set, take 1/2 c. whipped cream and blend with 1/2 c. coconut water. Filtered water will also work well but will lack the coconut flavor.

Chia Pudding:
4 T. chia seeds
1 c. whipped cream milk (or however much the above proportions made)
3 medjool dates, chopped finely
1 t. vanilla
1/2 t. cinnamon
1 c. fresh or frozen peaches (thaw fist if using frozen peaches)
1/2 c. fresh or frozen wild blueberries  (again, thaw if using frozen berries)

In a medium sized bowl mix all ingredients except fruit with a spoon.  Allow pudding to sit for about 15 to 20 minutes or until chia seeds have absorbed the liquid. Fold in the fruit until well incorporated.

If making a parfait, keep out some of the fruit to put between pudding layers. Layer pudding alternately with the fresh fruit. Top with more fruit as your last layer.

Serves 3-4.