Blueberry Chia Pudding topped with coconut yoghurt & maple roasted buckwheat, pumpkin & sunflower seeds

This is an energizing breakfast or snack. I layer it in a mason jar & take it to work ...yum! Chia Pudding:

2 Tbsp chia 3/4 cup water 1/3 cup cashews or almonds 3-6 dates pinch of cinnamon pinch of sea salt handful fresh or frozen blueberries coconut water

-soak nuts & dates overnight, in separate container chia seeds & water - drain nuts & dates -In a blender, combine all ingredients adding just enough coconut water (or soaking liquid) to blend into a pudding-like consistency.

Coconut Yoghurt:

coconut meat coconut water vanilla

If you live in Vancouver you can buy from Wholefoods, Drive Organics or Donald's freshly frozen organic coconut meat. I de-thaw in fridge over night. Place meat + 1tsp vanilla in blender & enough coconut water to blend into yoghurt. Store in air tight container in the fridge.

Crunchy topping:

In a saucepan roast buckwheat & seeds in coconut oil until slightly golden, drizzle with maple syrup & stir another minute.