| 19 | 40 | 473 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 40 min | 0 min | 4 |
| 1 1/2 cup | Coconut, shredded, unsweetened (dissicated works best) |
| 1 tbsp | Stevia sweetener, powder |
| 2 tbsp | Xylitol |
| 1/2 tsp | Maple syrup, pure |
| 1/4 tsp | Vanilla extract, pure |
| 3/4 cup | Chia seeds |
| 2 1/4 cup | Almond milk, vanilla, unsweetened, Silk (or you can always use some coffee or espresso in lieu of water to make a mocha flavour) |
| 2 tbsp | Stevia sweetener, powder |
| 1 tbsp | Xylitol |
| 1 tsp | Maple syrup, pure |
| 1 1/2 tbsp | Cacao powder, raw (dark alkalized cacao - the darker the better for this recipe) |
| 2 tbsp | Sesame seeds, black |
| 1/2 cup | Frozen blueberries |
| 2 tbsp | Frozen strawberry |
| 1/4 cup | Almond milk, unsweetened |
| 2 tbsp | Soy protein powder, vanilla, Presidents Choice |
| 1/4 tsp | Vanilla extract, pure |
| 1 tbsp | Stevia sweetener, powder |
| 1/2 cup | Coconut milk, sweetened (2 frozen coconut cubes) |
1. Prep some coconut milk in ice cub trays and keep them in the fridge if you want to use coconut milk ice cubes to make a thicker smoothie base to top off with.
2. Prep chia seed pudding - usually the ratio is 1:3 (chia to liquid) I like to add a little coffee in lieu of the almond milk because it's also darker but gives a nice mocha flavour. Add in cocoa, sesame seeds and sweeteners. Stir chia thoroughly and let sit for a min. of 20 min. You may want to check on it halfway through and stir it again.
3. Mix coconut and other ingredients mix together in a medium size bowl and set aside until chia seed pudding is ready.
4. Put berries, 1/4 cup almond milk, vanilla, stevia protein powder and frozen coconut cubes in a blender and mix until thoroughly blended.
4. Layering the chia and coconut mixture in Mason Jars is actually the hardest part of this whole recipe, but it's really not that hard at all. It just takes some hand eye coordination, patience and care. Begin by dropping 2 big spoonfuls of chia seed mix into the bottom of the jar (careful not to let it touch the edge). Use a spoon to push the chia seed out to the edge of the jar. It's important that you seal the space to create solid layers that won't leak or lose shape. Please note that I used two regular jars in the pic, but these mason jars are more like a very filling meal or something to share. Using mason jars that are half this size are best for keeping single portion size more manageable.
You should have enough to divide between two regular size mason jars, however these are quite large because this is a very filling dish. Each mason jar, I count as two servings, so for appropriate portion size I would use a smaller mason for every day consumption. These are great for presentation and sharing, or if you are really hungry and want to sustain yourself for several hours. The energy it will give you is long lasting.
To create layers like in the picture, stack the layers but leaving room at the top for the nice-cream or pudding topping. Feel free to garnish with whatever you like. In the picture I show two different samples of protein nice cream. I will include the chocolate recipes in the notes but you can also top with fresh fruit laters or fill it up with a smoothie. Each chocolate and vanilla berry topping recipe is enough to serve and top off both jars.
The chocolate topper recipe I used is:
1 overripe frozen banana (chopped)
1 scoop sun warrior chocolate sprouted plant protein
2 coconut cubes
1/4 cup almond milk (sugar-free)
1 tbsp stevia
1 drop (1/4 tsp) vanilla)
1 tbs dark alkalized cocoa
| Fruit | 0.3 |
| Meat Alternative | 1.2 |
| Milk Alternative | 0.6 |
