Summer in a slab is always berry nice. Just add chia.
PREP TIME:15 – 20 minutes(plus 4 hours setting)
COOKING TIME:3 minutes
2 tablespoons powdered gelatine
800 ml coconut cream
3 tablespoons honey (optional)
200 g chia seeds
zest of ½ lemon
400 g mixed fresh or frozen berries
Grease a 20 cm x 30 cm baking tin and line the base and sides with baking paper.
Place the gelatine in a small bowl. Add 4 tablespoons of water and set aside for 5 minutes to allow the gelatine granules to soften and expand.
Heat the coconut cream in a saucepan over medium heat until just starting to simmer. Remove from the heat, add the gelatine mixture and stir until the gelatine has dissolved. Stir in the honey (if using).
Pour the warm coconut cream mixture into a bowl, sprinkle on the chia seeds, a little at a time, and mix through. Fold in the lemon zest and half the mixed berries and pour into the prepared tin. Smooth the top with a spatula, then sprinkle on the remaining berries. Cover with plastic wrap and place in the fridge to set for 4 hours.
When the chia slab is firm, remove from the tin and cut into 5 cm squares. Place on a platter and serve. Store leftovers in an airtight container in the fridge for 1 week.
We suggest adding WelleCo’s Collagen Elixir for a hit of bioavailable marine collagen.