Following on from a previous blog that focussed on local folk making great local products in the Nelson region, I popped into Fresh Choice the other day in search of inspiration for dessert. I had decided to challenge myself by using only local products.
While a few of the ingredients in this recipe do come from further afield than the 200 km radius, I still think it’s pretty neat that most come from producers right here in sunny Nelson.
This recipe is for a beautiful creamy dessert, (or breakfast), you can substitute the boysenberries for other fruit that is in season and add flavours like cacao and vanilla to mix things up.
Almond Butter and Jelly Chia Pots – Using Local Products
(Prep time 20 mins, serves 4)
- 1/2 C white chia seeds (from the same folk who make Chia drinks)
- 1 C Nomoo dairy free yoghurt
- 1 C water
- 2 C frozen Sujon boysenberries
- 3 tbsp Mountain Valley manuka honey – melted/soft
- 4 tbsp Pics almond butter
In a medium sized bowl mix together the chia seeds, water 2 tbsp honey and yoghurt. Allow to sit for 10-15 minutes, stirring well every few minutes until the mixture thickens and the chia seeds are plump.
In a small saucepan place the boysenberries with a little water and warm on a stove to defrost. Scoop out the berries into a small bowl leaving most of the liquid behind, add 1 tbsp honey then, using a hand whizz or food processor, blend until smooth.
In four glasses layer the chia seed mix, boysenberry sauce and dollops of almond butter, alternating each until the glasses are full. Transfer to the fridge for 10 minutes or longer to set.
Serve cold and for an extra special treat top with shavings of Hogarths dark chocolate.
Thanks to our Guest Blogger, Maddy Bellcroft – Find Maddy on Facebook.
