1 cup drinking coconut milk for a lighter version or canned coconut milk for a more decadent version
3 tablespoons The Chia Co chia seeds
1 tsp rice malt syrup, to taste
1⁄4 tsp vanilla bean powder or extract
Raw carrot cake:
1⁄4 cup grated carrots, loosely packed
1⁄2 cup walnuts
1⁄4 cup dates, pitted (if they are hard, soak them in water for 2 hours beforehand then drain 1 tsp cinnamon ground
1⁄2 tsp ginger ground
1⁄2 tsp nutmeg ground
Chocolate and decorations:
1⁄2 cup chopped Pana chocolate
Rose petals, pistachios, puffed amaranth or anything colourful you have in your pantry
To make the chia pudding, add all ingredients to a bowl and mix with a fork. Set aside in the fridge for 1 hour.
To make the raw carrot cake, add all ingredients to a small food processor and whizz until just combined. Remove mixture and roll out or flatten on a lined chopping board or plate. Using a cookie cutter, cut out desired shapes. Gather and re-flatten the remaining mixture and repeat.
Slide carrot cake shapes on the surface of popscile moulds ensuring there is no air between the carrot cake and surface.
When the chia pudding has thickened, carefully spoon mixture into moulds making sure you do not dislodge the carrot cake shapes. Insert popsicles sticks and freeze.
After 4 hours or when the popsicles have frozen, melt chocolate over a double boiler and prepare decorations. Remove popsicles from moulds, dip each in chocolate and sprinkle with decorations. Eat immediately or return to the freezer and store in an airtight container for up to 2 weeks.
Recipe supplied by Anthea @RainbowNourishments