1 cup chia seeds
4 cups (1L) brown rice milk, soy milk or coconut milk
400g canned fruit
1 packet of jelly
200mL coconut cream
¼ cup grated chocolate
Place coconut cream in fridge over night.
Combine chia with 1 cup of milk and stir vigorously with a small whisk until all the mixture is very well combined.
Add another cup of milk and stir extremely well again.
Repeat for the remaining milk.
Set aside for 30 minutes to set - the chia seeds will become gelatinous.
Open canned fruit and keep the juice. Use this for the jelly – approximately ½ cup.
Boil water and add to jelly packet – you need 2 cups in total including the fruit juice.
Dissolve the jelly packet mixture in the water and stir well.
Leave for 15 minutes.
Add fruit to the jelly mixture and combine.
Turn the coconut cream tin upside down, set aside the water for a smoothie.
Put half of the chia mixture in the bottom of serving bowls or cups
make sure the mixture goes right to the edges.
Add jelly and fruit mix, then the remaining chia seeds.
Add coconut cream on top of the trifle.
Sprinkle chocolate on top and chill before serving
Serves 6-8 people
From Viva la Vegan’s Cruelty Free Vegan Christmas Recipes eBook by Leigh-Chantelle
- Published: 17 December 2015
Attribution-NonCommercial-NoDerivs 3.0 Australia Licence