Chia Pudding Bars with maple syrup are the ideal dessert for those who follow a balanced lifestyle without sacrificing pleasure.
Soft, mouthwatering and nutrient-rich, they combine the authentic sweetness of maple syrup with the lightness of chia seeds for a break that nourishes the skin, soul and style of those who choose only natural ingredients.
420 ml of thick coconut milk
85 g black chia seeds
65 ml (85 g) of MapleFarm Pure Maple Syrup – BIO Dark
A pinch of salt
1 orange (zest + 30 ml juice)
145 g cashew nuts au naturel
45 g of coconut flour
45 g pitted dates
15 g of corn seed oil
A pinch of salt
1 kiwi
For the base, blend cashews, coconut flour, dates, oil and salt in a blender.
Line the mold with baking paper, making it stick well and allowing it to come out at the edges. Spread the prepared mixture on the bottom of the baking dish, pressing well until it forms a firm layer. Let rest in the refrigerator.
For the pudding, mix coconut milk, chia seeds, maple syrup, salt, and orange zest and juice in a bowl.
Help yourself with electric whips to remove any lumps, then let stand for 10 minutes.
After the rest has elapsed, stir vigorously again to distribute the chia seeds evenly and pour the mixture onto the base inside the mold, leveling the surface with a spatula.
Cover the mold with plastic wrap and leave in the refrigerator to firm up overnight, until the pudding is firm.
Lift the protruding baking paper to remove the pudding from the mold and divide it into squares using a sharp knife. Decorate each bar with a kiwi slice.
Store in the refrigerator, in an airtight container, for up to 4-5 days.
