In this recipe, I am combining blueberries with another food of the goddesses—the blackberry—into luscious sorbet and serving it alongside creamy chia pudding, drizzled in rich tahini. For obvious reasons, I added chunks of dark chocolate. This is a bit of an uncommon combination but it works wonderfully. So wonderfully, in fact, that I ended up eating the whole bowl myself even though I had initially planned to share with a friend. Whoops. I love the variety of textures, temperatures and colors in this dish. I hope you do too. —EvE
SERVES 1 OR 2
CHIA PUDDING
⅓ cup (27 g) rolled oats
2 tbsp (20 g) chia seeds
1 cup (235 ml) coconut milk
1 tbsp (15 ml) maple syrup
1 tbsp (9 g) sunflower seeds
½ tsp vanilla extract
1 heaping tbsp (9 g) dried cranberries
¼ cup (37 g) blueberries
BERRY SORBET
½ cup (90 g) frozen banana chunks
¼ cup (38 g) frozen blackberries
½ cup (115 g) frozen blueberries
Pinch of stevia powder
1 tsp lime juice
1 tsp lucuma powder (optional)
Splash of coconut milk, if needed or desired
TOPPINGS
2 tbsp (36 g) tahini
Dark chocolate, grated
Extra sunflower seeds and berries
FOR THE CHIA PUDDING
Stir together all of the ingredients in a bowl. Let it sit in the fridge for at least 20 minutes so the chia seeds can thicken the mixture into a consistency like rice pudding. Ideally, let it sit overnight in the fridge, covered.
FOR THE BERRY SORBET
Blend all of the ingredients together until smooth and thick (like sorbet).
ASSEMBLY
Scoop your pudding into the bottom of a bowl and top with scoops of the sorbet, a drizzle of tahini, grated chocolate and seeds or berries.