Blueberry Ombre Chia Pudding


75g (1/2 cup) fresh blueberries
2 tbs sugar
1 cup white chia seeds
250ml (1 cup) almond milk
3 tbs maple syrup
75g (1/2 cup) fresh blueberries, for garnish
Dark chocolate, for garnish
Mint sprigs, for garnish
Coconut chips, for garnish

Place fresh blueberries, sugar and 3 tablespoons water into a small saucepan. Set over high heat and bring to boil. Reduce heat and simmer for 5 minutes or until blueberries have burst.

Transfer into a fine mesh sieve over a bowl and strain juice. Using the back of a spoon or spatula squash the berries into sieve to remove excess liquid. Discard seeds and skin and set blueberry juice aside.

Place 1/3 cup of chia seeds in 3 separate bowls. Follow with 1/3 cup almond milk in each bowl and 1 tbs maple syrup. Add 2/3 of the blueberry juice to one bowl and the remaining 1/3 of the juice to another.

Stir 3 bowls thoroughly and allow to sit and swell for 10 minutes.

Using a tablespoon, evenly transfer the white chia mixture into the glasses first. Follow with the medium tone chia mix and finish with the darker tone chia mix.

Place in fridge for 1 hour or overnight to set.

Garnish with fresh blueberries, dark chocolate and mint. Serve immediately.