This is an energizing breakfast or snack. I layer it in a mason jar & take it to work …yum!

Chia Pudding:

2 Tbsp chia
3/4 cup water
1/3 cup cashews or almonds
3-6 dates
pinch of cinnamon
pinch of sea salt
handful fresh or frozen blueberries
coconut water

-soak nuts & dates overnight, in separate container chia seeds & water
– drain nuts & dates
-In a blender, combine all ingredients adding just enough coconut water (or soaking liquid) to blend into a pudding-like consistency.

Coconut Yoghurt:

coconut meat
coconut water
vanilla

If you live in Vancouver you can buy from Wholefoods, Drive Organics or Donald’s freshly frozen organic coconut meat. I de-thaw in fridge over night. Place meat + 1tsp vanilla in blender & enough coconut water to blend into yoghurt. Store in air tight container in the fridge.

Crunchy topping:

In a saucepan roast buckwheat & seeds in coconut oil until slightly golden, drizzle with maple syrup & stir another minute.