I am not a morning person to say the least, so the idea of being able to prepare something in advance to just grab in the morning is seriously appealing! This only involves a few minutes prep and the peanut crumble can keep in the fridge sealed for a good couple of weeks. So I have no excuses not enjoy this several mornings a week.
What you will need:
For the chia pudding-
1 cup of dozen or fresh raspberries
3 tbsp chia seeds
3 tbsp coconut flour
1/2 cup of almond or coconut milk
For the peanut crumble-
300g peanuts (roasted for about 20 minutes on 200 C with a teaspoon of salt)
3 tbsp groundnut oil or peanut oil
1 tsp cinnamon
1 tsp ground vanilla or vanilla extract
How to make it:
To make the chia and coconut pudding, mash the raspberries in a bowl using a fork. Add the coconut flour and the chia seeds and mix well, again using the fork. Add the milk and mix. Put into a container, a jar or a small bowl. Cover with cling film (if your jar does not have a lid) and place in the fridge. Place the roasted peanuts (make sure they are completely cool before doing this) in a food processor together with the rest of the ingredients. Mix until it forms a (dry) paste. Place on the top of the chia pudding before serving. You can also add some fresh berries or other cut fruits and a few mint leaves to garnish.