Layered chia pudding

Ingredients for 4 servings:

• 225 ml soy milk (soy drink)
• 1 tsp matcha powder
• 110 g chia seeds
• 2 tbsp coconut blossom sugar
• 250 ml almond milk (almond drink)
• ½ tsp vanilla, ground
• 2 tsp maple syrup
• 2 tbsp cocoa powder
• 250 ml coconut milk
• 1 kiwi(s)
• 1 banana(s)
• 1 tbsp lemon juice
• 100 g strawberries
• 2 sprigs of mint
• 4 tsp cocoa nibs

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

For the matcha cream, mix the soy milk with the matcha powder, 3 tablespoons of chia seeds, and 1 tablespoon of coconut blossom sugar in a bowl. For the almond cream, mix the almond milk with 4 tablespoons of chia seeds, vanilla, and maple syrup in a second bowl. For the chocolate cream, mix the coconut milk, cocoa powder, remaining sugar, and remaining chia seeds in a third bowl. Let the mixture sit in the refrigerator for at least 2 hours, but preferably overnight. Peel the kiwi and banana and slice them thinly, drizzle with lemon juice. Wash, hull, and quarter the strawberries. Wash the mint, shake dry, and pick off the leaves. First, pour the matcha cream into 4 glasses, then spread the almond cream on top, followed by the chocolate cream. Top with the fruit and sprinkle with mint and cocoa nibs. Approx. 347 kcal per serving.