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.