Ingredients:Chia Seeds 20g (2 tbsps )
Almond/Coconut Milk 125ml ( 1⁄2 cup )
Vanilla Bean 1g ( 1⁄4 tsp )
Lakanto Maple Syrup 20ml (1 tbsp ) optional
Raspberries 40g ( 1⁄4 cup )
Coconut Yogurt 15g (1 tbsp ) optional
Pistachios 10g (1 tbsp ) or granola
Coconut Flakes 5g ( 1⁄2 tbsp ) sprinkle, optional
- Place the milk, chia seeds and vanilla in a small bowl and stir well to combine. Set aside for 10 minutes (or overnight) for the seeds to rehydrate and swell until the pudding thickens. If too thick, add a small amount of water or extra milk.
- Mash the raspberries in a bowl to make a pulp. Sweeten with stevia or other (optional), to taste.
- Once the pudding has thickened and to your liking, add half of the raspberry mixture and stir through to create a ripple effect.
- Pour into a serving bowl or glass. Top with coconut yoghurt, the remaining raspberry and sprinkle with pistachios and coconut.
MACROS (per serve):