Recipe: Strawberry Chia Cups with Balsamic Black Pepper Sauce

INGREDIENTS

• 113.5-ounce can light coconut milk
• 12 ounces fresh strawberries, hulled
• 3 tablespoons chia seeds
• 3 tablespoons coconut syrup
• 1 tablespoon balsamic vinegar
• 1 teaspoon Yacon Syrup
• 1 drop Black Pepper Vitality™ essential oil

INSTRUCTIONS

Yield: 4 servings

1. Place coconut milk and 1/3 (4 ounces) of the strawberries in a high-speed blender and blend until smooth. Pour mixture into a large bowl and stir in chia seeds. Let mixture stand for 5-10 minutes; then stir again, cover, and refrigerate for at least 3-4 hours or overnight. Stir pudding again before serving.
2. Slice the remaining strawberries and combine with coconut syrup, balsamic vinegar, and Yacon Syrup in a small saucepan. Bring to a simmer over medium-low heat; then reduce heat to low, add Black Pepper Vitality, and cook for about 5 minutes, stirring occasionally until strawberries have softened and sauce has thickened.
3. Remove from heat and let cool to room temperature. Use immediately or transfer to an airtight container and store in refrigerator overnight.
4. To serve, place a spoonful of strawberry balsamic black pepper sauce in the bottom of a serving dish, layer with strawberry chia pudding, and top with an additional spoonful of sauce.
5. You can also assemble, cover, and refrigerate recipe ahead of time.

By Sylvie Shirazi of Gourmande in the Kitchen

Source: The Essential Edge, April 2018