Meet a MK follower who has tagged us on their social media, showcasing their delish dish.
“The reason why I love this recipe is because it tastes just like having dessert for breakfast, which are two of my favourite things! It’s easy to prepare, and I get a generous helping of both protein and healthy fats to start the day.”
GO VEGAN
Mariza loves to show her followers how to make vegan and vegetarian dishes that are easy and affordable. Feel free to alter this recipe to make it completely plant-based by using any milk or yoghurt alternative, vegan chocolate and vegan peanut butter.
For our MK twist, we individually layered the chia seeds, cocoa yoghurt, peanut butter and syrup into the serving glasses, making for an eye-catching dessert or breakfast! You could be next!
To be featured in the next issue of MyKitchen, make sure to follow us on our socials and comment on the posts with the header “Reader’s choice” and you could find yourself and your favourite recipe in our next issue.
SERVES 2-4
TOTAL TIME 45 MIN
INGREDIENTS
For the corn cake bars
7 corn cakes, crushed
¾ cup smooth peanut butter, plus extra for swirling
1/3 cup coconut oil, melted, plus extra for topping
¼ cup golden syrup
1 tsp vanilla extract
150g dark chocolate, chopped
¼ cup peanut butter
For the raspberry chia jam
1 1/3 cup fresh raspberries
¼ cup chia seeds
1/3 cup golden syrup
1 tsp vanilla
1 lemon, zested and juiced
For the chia pudding
1/3 cup chia seeds
1 1/3 cups milk
1 cup yoghurt
3 heaped Tbsp cocoa powder
1-2 tsp syrup
¼ cup peanut butter
METHOD
- Grease and line a 20x20cm square baking tin.
- Break corn cakes up and place in a food processor; blitz until chunky.
- Place peanut butter, coconut oil, syrup and vanilla in a bowl. Heat until melted and smooth.
- Add the corn cakes, mix well to coat and press mixture into your tin. Place in the freezer.
- For the chia jam, place all the ingredients in a saucepan, mash the raspberries and simmer until the chia seeds have puffed up and the jam starts to get gooey. Remove from heat.
- Add raspberry chia jam to the frozen corn layer and smooth out. Freeze for another 20 minutes.
- In one bowl, melt chocolate and 2 tsp of the extra coconut oil until smooth. In another bowl, melt together ¼ cup peanut butter and 1 Tbsp coconut oil.
- Add dollops of chocolate and peanut butter on top of the jam layer, using a knife to swirl through. Place in the freezer until needed.
- For the chia pudding, add chia seeds to 1 cup of milk and soak for 20 minutes until plump. Stir through the rest of the milk.
- In a bowl, mix together the chia, yoghurt, cocoa powder, syrup and peanut butter. Serve in two glasses.
- Using a hot knife, slice the corn cakes into bars and serve with your chia pudding.
