Kimberly Parsons’ Lemon Cheesecake Chia Pudding

lemon cheesecake chia pudding

Not only incredibly filling, this lemon cheesecake is packed is packed with protein-rich nuts and seeds. Chia seeds also have an abundance of dietary fibre, essential fatty acids and minerals, making it ideal for a healthily hearty bite

For the base:
• 400ml filtered water
• 1 lemon verbena tea bag
• 300g stoned dates
• 200g brazil nuts, roughly chopped

For the filling:
• 150g cashews, soaked in filtered water for 3–4 hours
• 400ml can coconut milk
• 1/2 vanilla pod, seeds scraped out
• 2 large lemons, finely grated zested and juiced
• 12 stoned dates
• 300ml filtered water
• 125g chia seeds

For the decoration:
• toasted coconut flakes or dried rose petals

1 To make the base, place the water into a saucepan and add the lemon verbena tea bag. Bring to the boil, then remove the tea bag and add the dates. Reduce the heat to medium and allow the dates to soften in the tea.
2 Using a wooden spoon, begin to stir and break down the dates until a paste is formed. Add the chopped Brazil nuts and stir to combine. Press it into the base of 8 individual glasses or serving dishes.
3 To make the filling place all the ingredients, except the chia seeds and rose petals, into a blender or food processor and blend on high for at least 2 minutes or until a smooth liquid has formed and all the cashews and dates have been puréed.
4 Pour into a large mixing bowl and add the chia seeds. Use a whisk to make sure all the chia seeds have been evenly distributed into the liquid.
5 Pour the liquid mixture over the cheesecake base, then place in the refrigerator to chill and set. This will take an hour or you can leave it overnight. Decorate with rose petals or coconut flakes and serve.

Recipe courtesy of Kimberly Parsons. See more here

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