Lemon Chia Pudding 

4 tbsp Iswari chia seeds 

3 tsp lemon zest (from organic unwaxed lemon) 

4 tbsp fresh lemon juice 4 tbsp maple syrup 

1 ½ cups coconut drinking milk  

¼ cup coconut yoghurt  

1 vanilla pod  

Mango Thyme Yoghurt 

1 cup coconut yoghurt  

1 cup fresh mango chunks 

1 tbsp Iswari baobab powder 

1 tbsp Iswari super vegan protein 

1 tbsp maple syrup Fresh thyme leaves to taste  

Garnish 

1 organic ripe mangoes  

Fresh thyme leaves  

Lemon zest 

2 x vanilla pods 

1 tbsp quinoa or millet pops 

Chia pudding 

1. Cut the vanilla pod in half and scrape out the seeds using the back of a knife. 

2. In a bowl combine the lemon zest, lemon juice, maple syrup, coconut milk, coconut yoghurt and vanilla and whisk well. 

3. Add the chia seeds and whisk again. Cover and refrigerate overnight, or for a minimum of 6 hours. Stir well about 30 minutes into the setting time and again once completely set. 

Yoghurt 

1. Add the coconut yoghurt, mango chunks, baobab powder, protein powder and maples syrup to your high speed blender. Blitz until completely smooth. 

2. Add about 5 - 10 thyme leaves and blend again. Taste test and add a little more thyme if required. 

Assembly 

1. Add a few tablespoons of the chia pudding to the bottom of 2 serving glasses. 

2. Slice the mango diagonally. And press 4 slices to the sides of each serving glass. (Hold aside the remains slices for mango roses). 

3. Add a layer of the mango yoghurt into each jar and top with the remaining chia pudding. 

4. Divide the remaining mango slices into 2 and create mango roses to sit on top of each jar. 

5. Garnish with fresh thyme leaves, quinoa or millet pops and a vanilla pod. 

By: Christina Leopold

Instagram: @addictedtodates