Paleo Zuger Kirschtorte Inspired Chia Seed Pudding

Ingredients

• 1/4 cup Chia seeds
• 1 cup Coconut milk, full-fat
• 1/4 cup Cherry juice, unsweetened
• 1/2 tsp Vanilla extract
• 1/4 cup Almond flour
• 1 tbsp Coconut oil, melted
• 1 tbsp Coconut sugar
• 1 can Canned coconut milk, refrigerated overnight
• 1 tbsp Honey

Instructions

1. 1Prepare the cherry chia pudding: In a bowl, combine chia seeds, coconut milk, cherry juice, and vanilla extract. Stir well and let sit for at least 2 hours or overnight, stirring occasionally to prevent clumping.
2. 2Prepare the almond flour crumble: In a small bowl, combine almond flour, melted coconut oil, and coconut sugar. Mix well. Spread the mixture on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool.
3. 3Prepare the coconut whipped cream: Scoop out the thick cream from the top of the refrigerated canned coconut milk, leaving the watery liquid behind. Beat the coconut cream with honey using a mixer until light and fluffy.
4. 4Assemble the parfaits: In two glasses or jars, layer the chia pudding, almond flour crumble, and coconut whipped cream. Repeat layers as desired.
5. 5Serve immediately or chill for later.

Related Guides