This week’s recipe is a decadent little taster of what’s to come – recipe taken from upcoming book “Allergy Sense” by Kath Megaw, Dr Sarah Karabus and Megan Faure”
3 tbsp. whole chia seeds
1½ cups almond milk
3tbsp. cocoa powder
3tbsp. maple syrup
1tsp. vanilla extract
¼ cup melted dairy free dark Lindt chocolate
1-2 tsp. finely chopped lemon
- Combine all the ingredients in a large bowl, cover and refrigerate overnight.
- The following day add it to a highspeed blender. Mixture must be smooth +/- 3 minutes.
- Serve in glasses immediately or you can refrigerate for another 3 hours.
- Serve with coconut shavings.