Coconut cashew, cream and strawberry cups
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Order nowThis recipe is great for breakfast or a snack. It can be prepared the night before in individual portions for the days ahead. The chia jam can be made with any berries you like. This snack is a good source of protein and fibre for our little ones.
Coconut cashew, cream and strawberry cups
Chia Jam
- 500 grams strawberries roughly chopped
- 1 tbsp maple syrup
- 2 tbsp chia seeds
- 1 cup cashews
- 1/2 cup coconut yoghurt or coconut kefir
- 1 tbsp maple syrup
- Toasted or raw muesli for garnish
Soak the cashews in a bowl of water ensuring the water is covering the cashews well to allow for any absorption. Soak them for as long as you can, the longer the better as they will soften and create a smooth cream. You could soak them overnight but if you don’t have time, that's ok. I didn’t have time when I made this batch so I soaked mine for about an hour.
Place the strawberries, maple and a splash of water in a small saucepan and simmer for about 15 minutes until the strawberries have softened, stirring regularly. Add the chia seeds and turn the heat off. If there are big chunks of strawberries simply mash them with a fork to break them apart. Set aside to cool and the jam will thicken from the chia seeds.
Drain the cashews and blend with the yoghurt and maple syrup until smooth.
Distribute the jam and the cream into cups. You can make them as big or as small as you like.
Top with muesli or fresh fruit.
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
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