The warming spices of the festive period are such a joy to create dishes with.
This mulled berry chia pudding takes inspiration from mulled wine by combining the same spices with blended frozen berries and orange. It is layered with vanilla cashew cream to create an indulgent but completely guilt-free dessert. In fact, it’s so full of nutrients that it could easily pass for breakfast.
Chia seeds are great at turning almost any liquid into a jelly-like consistency whilst boosting the nutrient value. These little seeds are a good source of Omega 3 fatty acids, fibre and calcium.

This recipe makes 2 generous puddings.

For the mulled berry chia layer:
1 heaped mug of frozen berries, I used a black forest fruits mix
Juice of an orange
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
4 tablespoon of chia seeds
Blend the berries, spices and orange juice until completely smooth. Stir in 4 tablespoon of chia seeds and set aside for a couple of hours so it turns into a jelly.

For the vanilla cashew cream:
150g cashews, soaked in water for at least 30 minutes
4-5 medjool dates
1/4 teaspoon vanilla extract
Drain the cashews and put it into a blender with the remaining ingredients. Add just enough water to cover the cashews. Blend until smooth.

To make the mulled berry chia pudding, add alternating layers of the mulled berry chia jelly and cashew cream.