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YOKO’S CHIA PUDDING PARFAIT

Dani VennPlant Based Vegan, Raw-Some, Sweet Treats

It’s easy to turn your nose up at something that you are not used to or haven’t tried before and I know a lot of people who do that when you mention ‘raw food’. (Mum – I’m looking at you!) But eating raw food is something us humans have done, well, since Eve first bit into a deliciously crisp apple, apparently. And there is good reason for it too; raw food is real food, what you see is what you get. An apple is an apple with no other hidden ingredients, it doesn’t come with a nutritional label or various sceptical health claims because it doesn’t have to, we know its good for us because Mother Nature provided it for us and we have been eating it for thousands of years.

Of course the raw food cafes that are sprouting up all over the place of late aren’t just selling apples, they are tremendously creative making dishes that seem impossible to make raw. Things like lasagne, cakes, ice cream, burgers and divine cheesecakes! It is true.

I recently had the pleasure of meeting up with and interviewing Yoko, who is kind of like the Patron Saint of raw food in Melbourne. Yoko runs an organic raw café in Northcote called Shoko Iku and it’s a heavenly spot (might as well keep the religious connotations flowing?!?) When you walk into Shoko Iku, it feels like a second home, its warm, welcoming and radiates Yoko’s positive energy, which filters down through her food and into your tummy.

In this video Yoko shares with me why she thinks raw food is good for everyone (even just a little bit), and we make an outrageously delish Chia Parfait – which contains pudding, berry ice cream, summer stone fruits and chocolate sauce. If there is a dish that will change your mind about raw food being boring or bland, this is it!

Yoko has also made me realise that you don’t have to be extreme and eat only raw food for the rest of your days, but has instead inspired me to incorporate simple and yummy uncooked/unbaked dishes into my everyday life. I hope that she inspires you too!

I’d love for you to watch this video and share with me your thoughts. You can also find Yoko’s recipe below. Enjoy… Dani x

 

Yoko’s Chia Pudding Parfait

Serves 4 at a dinner party

Takes about 10 minutes to put together, plus a few hours soaking

Number of ingredients: 9

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What You Need…

Chia Pudding

½ cup chia seeds

3 cups coconut milk (see note)

1 teaspoon of raw sweetener

1 vanilla bean, seeds scraped

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Banana and Berry Ice Cream

1-2 frozen bananas (See tips)

1 cup frozen berries

 

Chocolate Syrup

½ cup extra virgin coconut oil, melted

3 tablespoons raw cacao powder

2 tablespoons raw sweetener

 

2 – 4 nectarines, chopped up

How To Make It…

To make the chia pudding, place chia seeds, coconut milk, your choice of raw sweetener and vanilla bean in a mixing bowl, stir well to combine and leave in the fridge to set for a few hours, or overnight. The chia seeds will get all spongy and thicken.

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When you are ready to serve the dish make your ice cream by adding the frozen banana and berries to a high-powered blender or food processer and blend until mixture is creamy and smooth.

To make chocolate sauce, mix coconut oil, cacao and sweetener together until smooth. Yoko also adds salt and a ‘superfood’ powder like spirulina or maca powder to this but its optional.

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Divide chia pudding amongst serving glasses, top with ice cream, drizzle over chocolate sauce (this will harden) then decorate with nectarine. Serve immediately, your friends will not be able to wait a moment longer when they see you putting this together for them!

Tips:

  • You can make your own coconut milk by blending fresh coconut flesh and water together or you can use packaged coconut milk.
  • When freezing bananas, peel and then chop into small chunks, then place on a baking tray in one even layer
  • When using frozen berries, don’t use Nannas, buy Australian or New Zealand berries (if you are in Oz or NZ!), or better yet pick your own at a farm that allows you to do this and freeze them so you have berries all year round
  • Use fresh seasonal fruit to decorate your parfait, avoid buying fruits out of season

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