I visited Mahemarket in Tallinn, Estonia a month ago, and my daughter immediately wanted to order their Sea Buckthorn Chia pudding in their cafe.
I got to try it a little bit, and it was so good!
I noticed that they sell Sea Buckthorn berries in our local Supermarket’s freezer section, and immediately thought about this pudding. I’ve read so much about the amazing health benefits of these berries, that I bought a huge bag at once.
Sea Buckthorn is a sustainable, plant-based source for omega fatty acids 3,6,9 as well as the rare omega 7.
These berries also contains the strongest antioxidant profile of all superfruits with many vitamins and minerals, providing 10 times more vitamin C than oranges, 3 x Vitamin A of carrots, and highest vitamin E among all Fruits
| Major Benefits |
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Source: Seabuckwonders.com
Sea buckthorn oil was even used to heal burn victims of the Chernobyl nuclear disaster.
I wanted to make my own version of this yummy and healthy pudding, and by adding a caramel layer on it, I think this suits well even for Christmas dinner as a decadent dessert.
Notes
Prepare one day before serving
Ingredients
- 1 cup Sea Buckthorn berries
- 2 cups coconut milk
- 1/3 cups orange juice
- 1/3 cups chia seeds
- 1tsp vanilla extract
- 1tbs pure maple syrup(or other sweetener of choice)
Caramel:
- 2 tbs cashew butter(or nut butter of choice)
- 2tbs pure maple syrup
- 2tbs coconut oil
Instructions
- In a bowl, mix all the pudding ingredients(besides berries)
- Add berries and mix gently
- Place in the fridge overnight, mix occationally.
- Once ready, make the caramel by mixing all ingredients together. Top with the caramel layer.
- Keep in the fridge.
