Preparing a batch of these simple breakfast pots when you have a couple of minutes spare is the perfect answer to the “no time for breakfast” cry and stored in lidded pots means you can even “grab one and go”!
Packed with protein, essential fats and just enough sweetness it is guaranteed to get your day off to a great start and help ensure you don’t over-eat later on!
|4 tsps. tahini
250ml coconut cream
700ml unsweetened coconut milk
1 tsp. coconut jam or honey
|1 tsp. cinnamon
½ tsp. ground nutmeg
pinch of salt
100g chia seeds
|Note: For this recipe you’ll need 4 jam jars with lids, which you should wash thoroughly and rinse with very hot water. I dry mine in a warm oven prior to use.|
|Add everything except the chia seeds to a tall beaker and blend well with a stick blender. When the mixture is smooth and slightly frothy add the chia seeds and blend again. Half fill each jar and then top each jar up (the seeds tend to sink to the bottom of the mixture). Refrigerate for several hours or overnight.
Serve topped with fresh fruit and/or some broken walnuts.