Chef Mune Kimura of the Postcard Café on Stark-Conde Wines outside Stellenbosch shares his vegan dessert recipe with chia seeds with us and it’ll have your guests coming back for more.
1ℓ soy milk
ripe bananas (approx. 360-400g)
120 ml unsweetened cocoa powder
120 ml golden syrup
200g chia seeds
Toppings: toasted almond flakes and strawberries
- Blend all ingredients (except the chia seeds) in a blender until smooth.
- Then add the chia seeds and briefly blend just to combine.
- Serve in bowls, topped with fresh fruit and toasted almond flakes.
You also might like: Brew a Winter Lentil Stew Winner