The comment: “OMG its divine – are you sure its healthy”  is universally repeated at every Stillwaters Yoga Retreat, that I have served this breakfast/dessert at. Every one asks the same question in 108 different ways! That is how I know its a winner – a wide range of people, from vegan to staunch carnivores and process foodies all have that same reaction.And I have to agree it tastes wicked and feels light and nutritous.

Its is easy to make in a jiffy, and lasts 3-4 days in fridge:
You can make it up in a jiffy, and it will stay fresh in the fridge for at least 3-4 days. In fact, I make it up in small glasses so I can reach in, grab one and devour it for breakfast, dessert, or just because I need something to sooth my emotional body. It stops me reaching for the Black and Green Organic chocolate that  has cane sugar, and milk – two substances that do not sit well with me.

Three Layers, each with its own incredible health benefits:
So it is three puddings and you can layer them in the glass, so that you end up with:
1. a dark cacao/chocolate layer (unprocessed cocoa with antioxidants and high magnesium content) ,
2. a raspberry linseed/flaxseed layer (rich in  vitamins, antioxidants and fiber, raspberries have a high concentration of ellagic acid, a phenolic compound that prevents cancer and linseeds/flaxseeds clean the gut and bowel of toxins as well as having anti-inflammatory properties),
3. a chia coconut vanilla layer (chia seeds are packed full of important nutrients,and an excellent source of omega-3 fatty acids, which help to raise HDL cholesterol-the good cholesterol that helps protect against heart attack and stroke).

How to make the three layers:
Layer one is the Avocado Chocolate Mousse. This is the Little Bird Cafe Recipe as I recall it:
Place 2 avocados, 3/4 cup hazel nut milk, 3/4 cup cacao powder, 1/2 cup maple syrup, pinch salt, tsp vanilla, into blender and whizz it. When it is smooth add 2 tbsp melted cacao butter and 2 tbsp melted coconut oil and blend. Layer one done.Put it in the fridge.

avacado pudding ingredients blog image

Layer two is the raspberry flaxseed/linseed puree: Soak 2 cups flax/linseed in water that just covers them- either for 2 hours or overnight. Add 3/4s  or one whole packet of Sujon Frozen Raspberries and then puree together in the blender (smooth texture) with 2-3 tablespoons of sweetener such as rice syrup/agave or maple syrup.Layer two done. Put it in the fridge.

Raspberry Flax seed pudding Nov 2015

Layer three is the chia coconut vanilla pudding:
Put a 1 litre bottle of Little Island Coconut Milk in a bowl and add 1 tsp vanilla essence, and  3/4-1 cup of chia seeds to it. Add the chia seeds little by little and whisk by hand to get the seeds to mix well rather than bind into clumps. Put it in fridge and then  about half an hour or an hour later take it out give it a quick stir and put it back.This just stops the seeds forming clumpy balls.. If you forget and this does happen you can pop it in the blender and give it a whiz.

Cia Coconut Vanilla pudding

Putting it all together:
At least two hours later  or the next day, get them all out and layer them in glasses. Or just keep them in the bowls in the fridge and just take them out each time you want them.
They all go well individually with fruit salad and in fact for pure indulgence have them all with fruit salad and coconut yogurt and a sprinkle of fresh nuts or muesli on top.

Triple layer dessert image BLOG