Jaffa Chia Pannacotta

This little invention was inspired by a few happenings. The first was the chia pudding frenzy that was set ablaze by Sarah Wilson and her new I Quit Sugar Cookbook. My new bloggy buddy, Jess, recently posted her version of Sarah’s chia pudding, and the beautiful Melissa Ambrosini and her friend Holly showed us how it’s done in their Health to Glow video.
My second source of inspiration came from my husband. Glen is a mighty fiiiiine chef (ridiculously convenient for a food lover like me), and the newest addition to his already stunning menu at the restaurant we work at, is his jaffa parfait. I know you remember that flavour- creamy chocolate with a sudden snap of deep, sweet orange. Childhood heaven. The man knows how to work a whisk, I tell ya, and I’ve never tasted anything like it. Of course, ice cream, no matter how good the quality and regardless of the fact that it may be home-made with love- is not vegan and is certainly not healthful.

Personally, I consider myself vegan at best, and pescatarian at absolute worst. Which I’m okay with. Rookie vegan still fits the bill with me. It’s my ideal food arrangement, it’s what I strive for, and it’s certainly the life I feel most beautiful living. Yes, there is no lack of compassion, except that is, when Glen says Ta’s, will you please try this parfait? Glen! Please? Just one bite.
And what a bite it was. I need to replicate this. I’m gonna make it healthy, vegan and guilt free.

Here’s what you’ll need.

• 1/2C chia seeds
• 1/4 C raw organic cacao powder
• Juice of 1 orange
• Zest of 1 orange
• 1 tbsp coconut oil
• 1 tbsp coconut shreds
• 1 tbsp goji berries
• 1 tbsp mulberries
• 1 cup hot- not boiling- water

Molding this mixture is entirely optional. You may well just want to pour it into a jar, let it cool and then dig in (awesome for road trips and eating on the run). After I poured these out- I put them in the freezer for about eight minutes; enough to set the outside (the coconut oil gives this stability when it cools- a brilliant alternative to gelatin- ick!), while the middle remains gooey and typically chia-dinosaur-eggy-textured.
Flip your mold upside down, garnish with some more zest, a few orange segments and sliced almonds, and you’ve got yourself one sexy half pannacotta, half jaffa fondant, 100% all natural, delicious breakfast, dessert or snack!