Recipe: Berry Berry Nice Cups

Recipe: Berry Berry Nice Cups

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This scrumptious delight is bound to impress your family, guests and yourself. Easy to prepare and serve up, these beauties will satisfy any sweet cravings yet not add to your waistline. Play with the toppings to mix it up every now and then. Full of goodness from chia seeds, avocado and anti-inflammatory and antioxidant rich foods, you really can’t go wrong!!!

Gluten, grain and dairy free. Low sugar and carb, keto, paleo and vegan friendly.


Preparation time: Approx. 6 hours: 10 min prep time. At least 6 hours setting time.

Makes: 12 serves

Approximate calories: 250 per cup

Protein-4g   Net carbs-10g   Healthy Fat-28g



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For the chia layer

  • 1x 270 ml canned coconut milk (I use Ayam brand as it is thick and creamy)
  • 2 cups of cold water
  • or 3 cups of Almond Milk (I use ‘Inside Out’ cold pressed) or long life coconut milk (I suggest ‘Coco Quench’)
  • 1 teaspoon vanilla essence/extract/paste
  • 4 tbsp. stevia (I use Natvia)
  • 9 tbsp. white chia seeds

For the mousse layer

  • 5 large and ripe avocados
  • 1 x 270ml can Coconut Milk (I use Ayam brand as it is thick and creamy)
  • 6 tablespoons raw cacao powder
  • 6 tablespoons stevia (I use Natvia)
  • 1 teaspoon vanilla essence/extract/paste


  • 2 punnets of fresh strawberries
  • 2 punnets of fresh blueberries
  • Shredded or roasted coconut


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For the chia layer:

  1. In a blender, add the milk and water (or just milk), stevia and vanilla essence/extract and blend.
  2. In a bowl or container add milk and chia seeds. Stir well using a fork to ensure there are no clumps of seeds. Sit on the bench for 15 minutes.
  3. In 15 minutes, stir the mixture again with fork, making there are no clumps.
  4. You may choose to portion out the serve into jars, glasses, small bowls or plastic ware at this point. I choose to leave them together as I feel they absorb the most liquid this way.
  5. Cover and place in the fridge overnight. The longer you leave the seeds, the more they will absorb and be less clumpy.


For the mousse layer:

  1. Halve the avocados, remove the pit, slice the flesh of avocados into small cubes (will make the blending process faster)
  2. Place all the ingredients into a food processor (can use a high quality blender too – may need to mix in halves depending on the size)
  3. Blend on high until the consistency is smooth and no chunks of avocado are present. Use a spatula to move mixture from the edges or the top.
  4. If the mixture lacks flavour – add more cacao or stevia to achieve a sweeter and/or more chocalatey flavour. The rule is to match the cacao to stevia serve – but you can adjust to suit your taste). Blend again as necessary
  5. Use a spatula to move mixture into a large bowl. Cover and place in the fridge to set overnight or at least for a few hours – this will give the mixture its mousse consistency.

Putting it all together:

  1. Wash strawberries and blueberries. Chop up 2 punnets of strawberries into small pieces. Set aside.
  2. Once both the chia pudding and mousse are set, evenly spoon the chia seeds into 12 individual small bowls, glasses, jars or plastic ware.
  3. Add a layer of strawberry pieces (about 5-6 small pieces)
  4. Evenly spoon the mousse on top of chia and strawberry layers.
  5. Garnish the top of the mousse with blueberries and remaining strawberries. To add crunch add roasted coconut pieces to the top.
  6. Serve with a spoon.

Hint: Don’t tell your guests, partner or kids that their mousse was made with avocado until they are scraping what’s left out of their bowl. The look on their face is priceless!

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A PDF version of this recipe:

 Berry Berry Nice Cup


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