Cacao Cashew Pots

This is so quick and simply that you don’t really need a full recipe but all the same I’m popping it up here so you can prepare for a little pudding whenever you fancy - a sweet treat that happens to be healthy, a brilliant zinc and magnesium boost for our brains.

Ingredients (makes 4 portions):

1 dessert spoon of chia seeds

1 small packet of cashew nuts (75g)

50ml filtered water (adjust as needed)

1 teaspoon of vanilla essence

2 tablespoons of raw cacao

2 tablespoons of maple syrup

Method: soak cashew nuts in water overnight, or for at least two hours. Drain dirty water, rinse, and put in large nutribullet cup or food processor bowl. Add to this all the rest of your ingredients and blitz to a smooth, fluffy slightly loose texture, adding a splash more water if needed. Pour your thick mix into 4 ramekins and top with dried blueberries and chia seeds. Refrigerate for a couple of hours before serving, it thickens. No guilt here, just pleasure!

This little dish benefits from the magnesium in raw cacao as well as the beneficial fatty acids and minerals like zinc in cashew nuts and chia seeds. Gluten and dairy free, suitable for vegans.