Have you ever been drawn to those amazing Instagram photos of layered vegan smoothies and chia seed puddings? I have, but I have never been able to master the layering mainly because you need to freeze each layer before adding and I don’t have the luxury of time so I just see what I can do during my hour of styling and photography a day will give me.
As you can see in the photo above that the layering goddesses were not with me that day. There is a peek of my blueberry chia jam and that’s about it. What I was seeing in my head did not come into fruition, but I am still posting my photos and recipe as sometime you just gotta let go of perfection.
It still tasted bomb so here is the recipe!
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Blueberry Passionfruit Chia Seed Pudding
For The Blueberry Chia Seed Jam
Put blueberries, lemon rind and lemon juice in a small sauce pan. Turn heat to medium-high and keep stirring until the blueberries pop. This will take about 10 min. Once the blueberries have released all its juices take off the heat use a fork or masher to mash the berries down. Add in the maple syrup at this point and taste. Add more if needed. Stir in the chia seeds and leave to fully cool down before transferring to a jar. It will last up to a week.
Place all ingredients in a bowl and use a wisk to separate the chia seeds to meld into the milk. Place in the refrigerator and leave to bloom overnight.
I like to put some crunchies on the bottom for that additional surprise (even though you are the one that put the dish together). Then layer on the chia pudding and blueberry jam until you get to the top. If you wish to have that perfect layered look freeze first in between layers. Once your cup is full garnish the top with passionfruit pulp, blueberries, crunchies, bee pollen and mint for a pop of color. Then enjoy the fruits of your laborโฆ or take a photo first if you mastered the layering technique. If you use all the jam and pudding you can make up to 4 servings. It depends on the size of your cups.