Chia & carob gudding with mango topping recipe

Ingredients

• 4 tbsp chia seeds
• 1 cup coconut water
• 7 tbsp carob powder
• 2–3 drops vanilla extract
• 1 tsp raisins or chopped dates

• 1 mango
• 1 tbsp coconut oil
• drop of vanilla extract

1. Put the chia seeds and the coconut water into a large bowl. Set aside to soak for 30 minutes, stirring occasionally so the seeds do not clump together.
2. In the meantime, make the topping. Peel the mango and cut the flesh from the pit. Melt the coconut oil over a warm water bath. Place the mango, coconut oil, and vanilla into a powerful blender or food processor and purée them on the highest setting for 2–3 minutes.
3. Stir the carob powder and drops of vanilla extract into the chia and coconut water mixture. Stir in the raisins or chopped dates.
4. Divide the pudding between small bowls or dessert glasses and top with the mango purée. You can also serve the purée on the side, if you wish.