Lavender Chia Pudding with Dried Apricot
4.7(661 ratings)Steeping dried lavender in cashew milk for half an hour gives the pudding a delicate floral note without any bitterness. A few blended blueberries tint it a pale lilac that matches the flavour. Chewy dried apricots on top provide a sweet, tangy contrast, and small jars make neat individual portions.
- Hands-on
- 15 min
- Chill
- 5 hr
- Total
- 5 hr 15 min
- Serves
- 2
- Level
- Moderate
Method
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Step 1: Stir the lavender into the cashew milk, cover and leave to steep at room temperature for thirty minutes, then strain out the flowers.
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Step 2: Blend the infused milk with the blueberries and coconut nectar until the mixture is evenly pale purple.
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Step 3: Whisk in the chia seeds, wait five minutes, whisk again and divide between two small jars.
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Step 4: Refrigerate for at least five hours until set, then top with chopped apricot and a pinch of pistachio.
Same technique, different aisle
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