PREP TIME 20 MINUTES (+ STANDING & REFRIGERATION) SERVES 4
Figs and chia seeds are sources of dietary fibre and protein, which make you feel full. They, along with almonds, are all non-dairy sources of calcium.
5 dried figs (80g)
250ml (1 cup) water
500ml (2 cups) almond milk
½ teaspoon vanilla bean powder
1 tablespoon pure maple syrup
1 teaspoon finely grated orange rind
80g (½ cup) white chia seeds
280g (1 cup) coconut yoghurt
2 small fresh figs (100g), cut into wedges
75g (½ cup) cherries
5g (¼ cup) edible flowers, optional
1 Place dried figs in a small bowl with the water; stand for at least 2 hours. Drain figs; discard liquid.
2 Blend the drained figs in a high-powered blender with almond milk, vanilla powder, syrup and rind until smooth. Transfer mixture to a bowl; whisk in seeds until combined.
3 Pour mixture into 4 x 180ml (¾-cup) glasses, bowls or dishes. Cover; refrigerate for at least 2 hours.
4 Blend yoghurt and half of the blueberries until smooth; spoon evenly among glasses.
5 Serve puddings topped with blackberries, remaining blueberries, fresh figs and cherries. Sprinkle with extra orange rind, extra chia seeds and edible flowers.