110ml almond milk
110ml coconut milk yoghurt
30g RAW Chia Seeds
30g unsweetened cocoa powder
2 tbsp RAW Honey
4 tbsp coconut palm sugar
Optional: pomegranate seeds
1. Stir together the almond milk, coconut yoghurt, chia seeds, cocoa powder, and honey. Cover and place the bowl in the refrigerator to chill for two hours.
2. Once the mixture has set, put it in a blender and blend until smooth. Divide the Brûlée evenly among four ramekins and sprinkle each with one tablespoon of coconut palm sugar.
3. Using a kitchen blow-torch, torch the top until the sugar caramelises.
4. Serve with a sprinkle of pomegranate seeds.