Pink Omega-3 duchess (gluten free, vegan)

This dessert is loaded with Omega-3 acids included in chia seeds and walnuts. Pomegranate juice rejuvenates and  yohgurt provides probiotic bacteria. Nut layer has original refreshing taste.




Chia layer
  • 80g freshly squeezed pomegranate juice (just like lemon)
  • 150g coconut vegan yoghurt (vegangurt)
  • 20g chia seeds
Nut layer
  • 50g walnut butter*
  • 30g dates
  • juice of 1/2 lemon
  • a handful of lemon balm leaves
  • 40g ground millet flakes

* raw walnut butter – place in a high speed blender 200g  unroasted walnuts, 1/2 tsp cinnamon, 1/3 tsp cardamon and a pinch of ground nutmeg. Mix slowly until buttered. Details here.


  1. Prepare nut butter* and grind millet flakes.
  2. In a bowl mix juice, yoghurt and chia, set aside to let chia seeds form a jelly.
  3. Put walnut butter, dates, lemon juice, lemon balm leaves and ground milet flakes in a blender. Form a dense mass.
  4. In prepared cups for dessert place successively nut and next chia layer.
  5. Serve as a dessert.

Enjoy your meal!



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