Chia Coconut Pudding with Peach Mint Sauce

Ingredients

• 0.5 Vanilla bean
• 400 ml almond drink (almond milk)
• 20 g coconut flakes (2 tbsp)
• 30 g chia seeds (4 tbsp)
• 2 tbsp Orange juice
• 1 tbsp Maple Syrup
• 4 wine‑grown peaches
• 10 g mint (1 handful)
• 30 g pumpkin seeds (2 tbsp)
• 1 tbsp orange zest (organic)
• 2 tbsp Orange juice
• 1 tbsp walnut oil

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds with a knife. Mix almond drink, vanilla seeds, coconut flakes, chia seeds, orange juice and maple syrup; let it sit for about 20 minutes to thicken.

2. 2.

   Divide the chia pudding into four bowls and cover. Refrigerate for 12 hours, preferably overnight.

3. 3.

   The next day peel, wash, pit and slice the peaches. Wash mint, shake dry and pluck leaves. In a bowl combine both with pumpkin seeds, orange zest, orange juice and walnut oil. Spoon the topping over the pudding and serve.