Chocolate poppy seed cheese Crème

100 g poppy seeds 30 g chia seeds
300 ml coconut milk 2 tbsp maple syrup 80 g dark chocolate
1 avocado
150 g Japanese-style tofu
5 tbsp lime juice
250 g quark (20 % fat)
100 g Greek yoghurt (3.5 % fat)
150 ml plant-based drink
1⁄2 tsp vanilla extract
2 tbsp raw cane sugar
Chocolate and peppermint to decorate

1. For the poppy seed layer, grind the poppy seeds in a food processor. Bring to the boil with the chia, coconut milk and 1 tbsp maple syrup.
2. Remove the pan from the heat, leave to cool and chill for at least 4 hours to swell.
3. To make the chocolate mouse, chop the chocolate and melt over a hot water bath.
4. Halve the avocado, remove the stone and remove the flesh from the skin. Finely puree the tofu, 1 tbsp maple syrup, 3 tbsp lime juice and avocado. Add the choco- late and stir in quickly.
5. For the cheese cream, mix the quark, yoghurt, plant-based drink, 2 tbsp lime juice, vanilla and sugar.
6. Spread all the creams in layers in glass- es and decorate with chocolate and mint.

Chia Seeds: Alphalinolenic acid

Alphalinolenic acid (ALA) is an essential omega-3 fatty acid that the body cannot produce itself. ALA can lower cholesterol levels, regulate blood clotting, reduce inflammation and lower the risk of cardiovascular dis- ease. It also stabilises blood pressure, improves blood vessels and supports brain development and function.