1tablespoonmaple syrup or honey, or other sweetener of your choice
pinchsea salt
BLUE LAYER - Blueberries
6-8ouncesfresh blueberries
Instructions
RED LAYER: In a medium-sized bowl, add cold water and evenly sprinkle the gelatin over top, let sit a few minutes allow to bloom.
Meanwhile add the strawberries and raspberries to your high speed blender and blend until smooth. Adding a little water, as necessary to get it moving. If your berries are more on the tart side, you may want to add a little sweetener.
Add the boiling water to the bowl with the cold water and gelatin. Whisk well to combine, continuing to whisk until all lumps are gone.
Add the gelatin mixture to the berries, blend another few seconds, until well combined.
Add the berry mixture to your serving dishes of choice. I like to add a few strawberry slices to the bottom of each dish.
WHITE LAYER: Add all of the ingredients to a large glass jar with a lid. Stir quick with a spoon, then place the lid on and shake it up good, to mix well. Refrigerate until thick and pudding-like, at least 4 hours, stirring once or twice.
ASSEMBLE:
Once the gelatin and the chia pudding are set, spoon the chia seed pudding over the dishes with the set-up berry gelatin and top with fresh blueberries. Serve immediately or refrigerate until you are ready to serve.
Notes
The color of the chia seeds isn’t important, but of course white chia seeds mean that your chia pudding will be more white.Feel free to choose any other non-dairy milk for the chia pudding.If you are on the Autoimmune Protocol or cannot have chia seeds, I suggest opting for whipped coconut cream in the center layer, rather than the chia pudding.For a vegan option, try jello made with agar agar or you can also opt for a berry chia jam layer by blending the fresh berries with 2 tablespoons chia seeds.