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serves 2, df, gf, ve

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50g chia seeds

200ml of coconut milk, oat milk, or almond milk

1/4 teaspoon vanilla essence

 

for the raspberry purée:

100g frozen raspberries

1 teaspoon lemon juice

optional:

 add bee pollen, cacao nibs, desiccated coconut, honey, flaked almonds, blueberries 

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method

 

divide the chia seeds and coconut milk between two serving bowls and stir well

leave to soak for 2 hours (or can be left overnight) stirring occasionally and until the seeds swell

combine the raspberry purée ingredients in a small food processor, or blitz with a hand blender

 add to the chia pudding mix, then when ready to eat add the toppings

will keep in the fridge for 1 day