To toast almonds, preheat the oven grill to 180 degrees Celsius. Spread flaked almonds out across a baking tray and place into the oven on the middle rack. After 3 minutes, shake the tray around to toss the almonds and place back into the oven for a further 3 minutes. Keep a close eye on the almonds - once they’re golden-brown remove from the oven and set aside.
To make chia pudding add the chia seeds, almond milk, maple syrup and vanilla extract to a medium sized mixing bowl. Whisk together until well combined. Continue whisking until chia pudding starts to thicken. Once chia pudding is beginning to thicken, add ¼ cup of coconut yoghurt and whisk through. Set aside.
Add water, coconut sugar, cinnamon, nutmeg, star anise, cloves and water to a medium sized saucepan. Place on a medium heat and bring to a simmer, stirring until coconut sugar is dissolved.
Once sugar is dissolved, add pears, and stir to coat evenly in coconut sugar mixture. Turn the heat down to medium-low and stew for 8 minutes with the lid on. Discard of cinnamon quill, star anise and cloves.
Divide chia pudding between two jars or bowls and top with stewed pears, a little liquid from the stewed pears & toasted flaked almonds.
Servings 2