13.5 oz (400 mL) can full-fat coconut milk
1/4 cup (60 mL) chia seeds
Pinch of salt
1/4 cup (60 mL) coconut sugar
3 Tbsp (45 mL) fresh lemon juice
1/2 tsp (2 mL) lavender, ground (e.g., in a coffee grinder)
1 cup (250 mL) gluten-free oats
1/4 tsp (1 mL) salt
4 Medjool dates, pitted
1 cup (250 mL) unsweetened flaked or shredded coconut
2 Tbsp (30 mL) maple syrup, plus extra for garnish
2 Tbsp (30 mL) coconut oil
1/2 cup (125 mL) raspberries
For pudding, place can of coconut milk in fridge overnight or a few days ahead. This will separate the coconut cream from the water.
Remove coconut milk from fridge and scoop out hardened coconut cream. You can use the water for a smoothie or for drinking later. In medium-sized bowl, add cream, chia seeds, salt, coconut sugar, lemon juice, and lavender. Whisk together. Place in fridge for an hour or two until it has settled into a pudding-like texture.
For crust, in food processor, combine oats, salt, dates, coconut, maple syrup, and coconut oil. Once fully incorporated, remove mixture from processor and, using your fingers, spread approximately 1/2 to 1 Tbsp (7 to 15 mL) of oat mixture into oiled mini muffin tin. Press oats up sides like a crust. Repeat until mixture has been used up. Place in freezer or fridge until hardened.
Once hardened, carefully use knife to scoop out the oat cups. Fill cups with lemon lavender pudding. Top each cup with a raspberry. Return to fridge until ready to serve. Drizzle with a little maple syrup before serving, if you wish.
Each serving contains: 108 calories; 2 g protein; 7 g total fat (5 g sat. fat, 0 g trans fat); 12 g total carbohydrates (6 g sugars, 2 g fibre); 28 mg sodiu
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