Chia porridge with berry compote and vanilla sauce

Ingredients for 1 servings:

• 3 tbsp chia seeds
• 240 ml plant milk (plant drink), e.g. soy, spelt, rice, almond or oat milk
• 600 g mixed berries, frozen
• 300 ml water
• 2 tsp locust bean gum or another vegetable binding agent
• 375 ml plant milk (plant drink)
• 25 g cornstarch
• 1 tsp vanilla, ground
• 1 ½ tbsp brown sugar
• 2 tsp cashew butter
• 100 ml plant-based cream (Plant Cream Cuisine), e.g. soy, rice, almond or oat cream
• some almonds, chopped, unpeeled

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan, sophisticated, delicious

For the chia porridge, combine the first two ingredients in a bowl and mix well for one minute to prevent the seeds from clumping. Either refrigerate overnight or let it sit for 15 minutes. Bring the frozen berries for the berry compote to a boil with the water in a saucepan. Then add the plant-based thickener and continue simmering until the desired consistency is reached. For the vanilla sauce, mix the cornstarch with some of the plant-based milk. Bring the remaining plant-based milk to a boil with the vanilla, brown sugar, plant-based cream, and cashew butter. Then add the mixed cornstarch and simmer until the sauce reaches a good consistency. Pour the cooled berry compote and vanilla sauce over the chia pudding and sprinkle with the chopped almonds. The compote and vanilla sauce serve 4.