Chia Pudding with Sea Buckthorn Mousse

LOOV Sea buckthorn powder chia pudding breakfast recipe

Chia Pudding with Sea Buckthorn Mousse

 
  • 2 tbsp. Chia seeds
  • 200ml (1/2 cup) unsweetened plant milk (Vanilla Coconut or Almond)
  • 1 tsp. LOOV Organic Sea Buckthorn Powder
  • 1 can of full-fat coconut cream
  • 1 tbsp. agave or maple syrup
  • 1/4 tsp. vanilla extract
  • 1/2 tsp. agar powder
  In a medium bowl, combine milk and chia seeds. Make sure there are no clumps. Cover and refrigerate overnight. (Note: you need to refrigerate the coconut milk can overnight as well) In the morning, stir the pudding and pour it into a bowl. For the mousse, open the refrigerated coconut milk can and scoop the thick part into a bowl. Discard the watery part. Whisk in the sea buckthorn powder, vanilla, and agave (or maple) syrup. Mix until it forms a mousse-like texture. Top the pudding with the sea buckthorn mousse. Enjoy!