A lovely, healthy and dairy-free recipe for Berry and Chia Cream Breakfast Pots…


Berry compote:
250 ml mixed berries – fresh or frozen
60 ml orange juice
15 ml honey (or more if you prefer it sweeter)
Grated zest of 1 orange
15 ml chia seeds

Chia cream:
30 ml honey
45 ml almond butter*, melted
375 ml Almond Breeze Original Almond Milk
5 ml vanilla paste
90 ml chia seeds
Extra berries, honey, orange zest and toasted flaked almonds for serving

*Almond butter may be replaced with peanut butter or macadamia butter.

How to

Berry compote:
Combine the berries, orange juice, honey and orange zest in a small saucepan.

Simmer over low heat for 5 – 10 minutes or until slightly thickened.

Add the chia seeds and stir to combine.

Spoon the mixture into 2 serving glasses and leave to cool.

Refrigerate until set.

Chia cream:
Melt the honey and almond butter together.

Combine with the almond milk and vanilla paste.

Mix until smooth.

Add the chia seeds and stir to mix.

Refrigerate for 30 minutes.

Remove from the fridge and stir well.

Spoon on top of the now set compote in the serving glasses.

Cover and refrigerate for at least 2 hours before serving.

Serve with more almond butter and top with extra berries, orange zest and toasted almond flakes.


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Recipe and image provided by Blue Diamond Almond Breeze – visit their website or Facebook page for more recipe ideas.