Miguel Gouveia’s Chia Berry Pudding

Ideal for a lighter summer dessert that’s still surprisingly filling, chef Miguel Gouveia of The Glass House Retreat in Essex shares his plant-based recipe for a creamy chia berry pudding

1/4 cup chia seeds 
2 cup coconut yogurt
1 tsp vanilla extract 
2 tbsp Maple syrup 
10g raspberries 
10g blueberries 

1 Mix all the ingredients together in a bowl apart from the fruit. 
2 Let sit on the counter for 10 minutes, giving it a stir every 2-3 minutes.
3 Cover and place in the fridge to firm up for 1-2 hours.
4 Assemble by adding first chia seeds to the jar first  then add blueberries then add the chia and finish with raspberries.
5 Serve and enjoy.

Recipe courtesy of Miguel Gouveia, Head Chef at Glasshouse Retreat

Try it in person
One of the UK’s leading spa retreats offering transformative programmes for post-pandemic wellness and emotional fitness, Glass House Retreat is a detox (vegan, caffeine & alcohol free) and wellness spa retreat with bedrooms based in the heart of the Essex countryside. They’ve recently introduced a Teaching Kitchen offering guests 100% vegan cooking classes with resident Chef Miguel Gouveia, group classes start at £75.00pp.

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