Whole dried apricots (about 10), more as needed
1/3 cup passion-fruit juice or nectar (passion fruit- pear is fine)
3 tablespoons honey or maple syrup
1 1/2 teaspoons lemon juice
Fine sea salt, as needed
2 cups unsweetened almond milk
1/2 cup coconut milk
85 grams chia seeds (1/2 cup)
45 grams toasted kasha (1/4 cup)
Roasted whole almonds, coarsely chopped, as needed
Sliced banana, as needed, optional
Coarsely chop half of the dried apricots. Place chopped apricots in a small pot with passion-fruit juice, 25 grams sugar (1 1/2 tablespoons), lemon juice and a pinch of salt. Simmer very gently over low heat until apricots are soft and liquid has turned syrupy, about 30 minutes. While chopped apricots cook, put remaining whole apricots in a bowl and cover with boiling water. Let soak until plump, 10 to 20 minutes. Drain and reserve plumped apricots and the apricot sauce for garnish.
Meanwhile, in a quart container with a lid (or use a cocktail shaker), combine almond and coconut milks, remaining 25 grams sugar (1 1/2
tablespoons) and a pinch of salt. Stir in chia seeds and kasha, if desired; shake thoroughly so that seeds are evenly hydrated. Let rest at least 20 minutes or until pudding has a rich, creamy texture. Seeds should be fully hydrated. (Pudding will keep for up to 3 days but may require rehydrating with more almond or coconut milk as the seeds continue to absorb liquid.)
To serve, spoon pudding into bowls. Top with apricot sauce, plumped apricots, almonds, coconut flakes and sliced banana, if desired.
YIELD 4 servings