Maple cinnamon chia bowl with persimon and pomegranate
Maple cinnamon chia bowl - soft chia pudding, juicy persimmon and pomegranate, crunchy nuts - festive looking, and nutritious, this is the perfect seasonal breakfast.
Course
Breakfast / Dessert
Prep Time10minutes
Cook Time1hour
Total Time1hour10minutes
Servings4
Calories321kcal
AuthorViktoria
Ingredients
1can (400 ml) light coconut milk
3/4tspcinnamon
2Tbsmaple syrup
1tspvanilla extract
4Tbschia seeds
1pomegranate
2persimons
For the nut brittle:
1/4cupslivered almonds
2Tbssugar
1/2Tbscoconut oil
pinch of salt
Instructions
In a large bowl, mix the coconut milk with the maple syrup, vanilla extract, and cinnamon until blended well.
Add the chia seeds, mix and leave in the fridge for at least an hour, preferably overnight.
When ready to serve, peel and chop the persimmon into small dice.
In a dry pan, heat the 2 Tbs of sugar until it begins to caramelize, add the coconut oil, a pinch of salt, and the slivered almonds. Give it a quick stir, remove from heat, and transfer to a parchment paper to cool down.
Assemble the bowls by alternating layers of fruit and chia pudding, with the caramelized nut brittle in between. finish with fruit and top with more nuts.