Berry Chia Pudding
- 1 cup raspberries fresh ripe, or frozen, thawed*
- 3 tablespoons desiccated coconut
- 3 tablespoons chia seeds black
- 1/2 teaspoon vanilla extract ground
- 1 cup milk plant, choice*
- Put the raspberries in a bowl and mash them with a fork. Stir in thenoconut, chia seeds and vanilla and then pour over the milk and mixnntil well combined. Stir every now and again for the first 10 minutesno prevent lumps from forming.
- Set aside to soak in the fridge for at least 30 minutes or overnight. Thenudding is ready when the consistency is thick and jelly-like.
- Spoon into two medium-sized glass jars or a large one. Cover with anayer of nut butter and finish with the fruit, a few mint leaves and anprinkling of hemp seeds.
- It can keep for a couple of days in the fridge (without the toppings), if unopened.
fresh ripe, coconut, chia seeds black, vanilla, milk plant
Taken from www.yummly.com/recipe/Berry-Chia-Pudding-1836925 (may not work)