Maple cinnamon chia bowl with persimon and pomegranate

• Produce

  • 1 Pomegranate

• Canned Goods

  • 1 can Coconut milk

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 3/4 tsp Cinnamon
  • 1 pinch Salt
  • 2 tbsp Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 tbsp Coconut oil

• Nuts & Seeds

  • 1 handful Almonds
  • 4 tbsp Chia seeds

• Other

  • 1 2 persimons

Found on viktoriastable.com

Description

Ingredients

• 1 can coconut milk (400 ml)
• ¾ tsp cinnamon
• 2 Tbs maple syrup
• 1 tsp vanilla extract
• 4 Tbs chia seeds
• 1 pomegranate
• 1-2 persimons
• For the nut brittle:
• a handful of slivered almonds
• 2 Tbs sugar
• ½ Tbs coconut oil
• pinch of salt

Directions

• In a large bowl, mix the coconut milk with the maple syrup, vanilla extract, and cinnamon until blended well.
• Add the chia seeds, mix and leave in the fridge for at least an hour, preferably overnight.
• When ready to serve, peel and chop the persimmon into small dice.
• Remove the pomegranate seeds - see how here.
• In a dry pan, heat the 2 Tbs of sugar until it begins to caramelize, add the coconut oil, a pinch of salt, and the slivered almonds. Give it a quick stir, remove from heat, and transfer to a parchment paper to cool down.
• Assemble the bowls by alternating layers of fruit and chia pudding, with the caramelized nut brittle in between. finish with fruit and top with more nuts.
• Serve chilled.