Lemon Cheesecake Chia Pudding
1 can full-fat coconut milk, kept in the fridge
juices from 1 medium lemon
1-2 tsp lemon zest
2 tbsp local organic honey or maple syrup
½ tsp turmeric
4 tbsp chia seeds
Mix all the ingredients in a bowl. Leave to thicken for 5 minutes. Taste and add more sweetness or lemon, if desired. Stir and put in the fridge for 1 hour or overnight. Serve with cake crumble and popsicles of your choice.
Crumble:
½ cup pecan nuts
½ cup almonds
5 fresh dates, pitted
½ tsp cardamom
pinch of sea salt
Place the nuts and almonds in a blender and blend until fine crust. Add dates and spices: Blend until you get a crumbly dough. Taste and add spices, if needed.