LEMON CHEESECAKE
CHIA PUDDING
Ingredients
For the base
400ml filteder water
1 x stick of lemongrass / lemon verbena or teabag
1 & 2/3 cups of pitted dates
1 & 1/3 cups of Brazil nuts, roughly chopped
For the filling
1 x cup Cashews, soaked in filtered water 3-4 hours
400ml can Coconut milk
1/2 a Vanilla bean, seeds scraped out
Finely grated zest & juice of 2 x Lemons
12 x pitted dates
1 & 3/4 cups of filtered water
3/4 generous cup of Chia seeds
For the decoration
Toasted coconut flakes
or
Dried rose petals
Directions
To make the base
Place water into a saucepan add the lemongrass / lemon verbena or teabag. Bring to the boil
Remove stick / leaves or teabag & add the dates. Reduce the heat to medium& allow the dates to soften in the tea
Using a wooden spoon begin to stir & breakdown the dates until a paste is formed
Add the chopped Brazil nuts, stir to combine
Press it into the base of 8 individual glasses or serving dishes
To make the filling
Place all the ingredients, except the Chia seeds & toasted coconut / dried rose petals, into a blender& blend on high 2 min or until a smooth liquid has formed& all of the cashews + dates have been puréed
Pour into a large mixing bowl & add the chia seeds
Use a whisk to make sure all the chia seeds have been evenly distributed into the liquid
Pour the liquid mixture over the cheesecake base, then place in the refrigerator to chill & set. This will take an hour or you can leave it overnight
Decorate with coconut flakes or rose petals & serve
PS I like the roasted coconut with seasalt.