VANILLA CHIA WITH BERRY CASHEW CREAM & MATCHA SWIRL by Taline Gabrielian / Hippie Lane https://thesourcebulkfoods.com.au/wp-content/uploads/2018/01/chia-seeds.jpg Desserts, Gluten Friendly, Vegan Friendly 40 g (1½ oz/¼ cup) chia seeds 250 ml (9 fl oz/1 cup) rice milk 140 g (5 oz/½ cup) coconut yoghurt, or other non-dairy yoghurt 1 teaspoon vanilla powder 1–2 teaspoons rice malt syrup or maple syrup (optional) 1 tablespoon activated buckwheat groats blueberry powder, for sprinkling (optional)   Cashew cream: 150 g (5½ oz/1 cup) cashews, soaked for at least 4 hours 60 ml (2 fl oz/¼ cup) coconut oil 125 ml (4½ fl oz/½ cup) coconut milk or almond milk 80 ml (2½ fl oz/¹⁄₃ cup) rice malt syrup ½ teaspoon vanilla powder   Berry cream: 1–2 teaspoons blueberry powder, or a handful of fresh or frozen blueberries   Matcha swirl: 1 teaspoon matcha (green tea) powder   Place the chia seeds in a bowl with the rice milk and coconut yoghurt and mix well with a fork. Add the vanilla powder and rice malt syrup and mix again. Set in the fridge for at least 2–3 hours, or overnight. To make the cashew cream, drain the cashews and place in a food processor. Add the coconut oil, coconut milk, rice malt syrup and vanilla and blend until the nuts are broken down and the filling is smooth. Pour half the cashew cream into a cup or bowl and set aside. Add the berry cream ingredients to the cashew cream in the processor and whiz until smooth. Pour into two serving glasses and set in the fridgefor 2–3 hours. To make the matcha swirl, simply mix the matcha powder into the reserved cashew cream. Set in the freezer for 2–3 hours. The actual setting time is just approximate. You are going to pipe the mixture into swirls, so it needs to be firm enough to hold its shape, but not too hard to squeeze through the piping (icing) tube. When ready to serve, spoon the soaked chia seeds into your serving glasses, over the blueberry cream. Sprinkle with the buckwheat groats. Place the matcha mixture in a piping (icing) bag fitted with a star nozzle. Applying pressure to the top of the bag, pipe in a steady movement around the edge of the glass, building up into a swirl. When you reach the end of the swirl press down slightly, release the pressure and pull the nozzle up quickly. If you find the matcha mixture is too firm to pipe, leave it at room temperature to soften slightly, but keep an eye on it, as it can soften fairly quickly. Sprinkle with blueberry powder, if desired, and enjoy straight away!     For more of Taline Gabrielian’s amazing recipes (including this one), check out her new book ‘Hippie Lane’. PT30M
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VANILLA CHIA WITH BERRY CASHEW CREAM & MATCHA SWIRL by Taline Gabrielian / Hippie Lane

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VANILLA CHIA WITH BERRY CASHEW CREAM & MATCHA SWIRL by Taline Gabrielian / Hippie Lane

INGREDIENTS

40 g (1½ oz/¼ cup) chia seeds

250 ml (9 fl oz/1 cup) rice milk

140 g (5 oz/½ cup) coconut yoghurt, or other non-dairy yoghurt

1 teaspoon vanilla powder

1–2 teaspoons rice malt syrup or maple syrup (optional)

1 tablespoon activated buckwheat groats

blueberry powder, for sprinkling (optional)

 

Cashew cream:

150 g (5½ oz/1 cup) cashews, soaked for at least 4 hours

60 ml (2 fl oz/¼ cup) coconut oil

125 ml (4½ fl oz/½ cup) coconut milk or almond milk

80 ml (2½ fl oz/¹⁄₃ cup) rice malt syrup

½ teaspoon vanilla powder

 

Berry cream:

1–2 teaspoons blueberry powder, or a handful of fresh or frozen blueberries

 

Matcha swirl:

1 teaspoon matcha (green tea) powder

 

TIME

30

SERVES

2

DIFFICULTY
METHOD

Place the chia seeds in a bowl with the rice milk and coconut yoghurt and mix well with a fork. Add the vanilla powder and rice malt syrup and mix again.

1

Set in the fridge for at least 2–3 hours, or overnight.

2

To make the cashew cream, drain the cashews and place in a food processor. Add the coconut oil, coconut milk, rice malt syrup and vanilla and blend until the nuts are broken down and the filling is smooth.

3

Pour half the cashew cream into a cup or bowl and set aside.

4

Add the berry cream ingredients to the cashew cream in the processor and whiz until smooth. Pour into two serving glasses and set in the fridgefor 2–3 hours.

5

To make the matcha swirl, simply mix the matcha powder into the reserved cashew cream. Set in the freezer for 2–3 hours. The actual setting time is just approximate. You are going to pipe the mixture into swirls, so it needs to be firm enough to hold its shape, but not too hard to squeeze through the piping (icing) tube.

6

When ready to serve, spoon the soaked chia seeds into your serving glasses, over the blueberry cream.

Sprinkle with the buckwheat groats.

7

Place the matcha mixture in a piping (icing) bag fitted with a star nozzle. Applying pressure to the top of the bag, pipe in a steady movement around the edge of the glass, building up into a swirl. When you reach the end of the swirl press down slightly, release the pressure and pull the nozzle up quickly. If you find the matcha mixture is too firm to pipe, leave it at room temperature to soften slightly, but keep an eye on it, as it can soften fairly quickly.

8

Sprinkle with blueberry powder, if desired, and enjoy straight away!

 

 

For more of Taline Gabrielian’s amazing recipes (including this one), check out her new book Hippie Lane’.

9

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