The Infamous Chia Pudding and Raspberry Chia Jam
For the Chia Pudding
- 110g coconut cream
- 10g chia seeds
- 1 Tbsp coconut threads
- ¼ tsp cinnamon
- ¼ tsp ground flaxseed
- optional: sliced almonds, extra coconut thread to serve
For the Raspberry Chia Jam
- ½ cup frozen raspberries
- 1 tsp chia seeds
Prepare the chia pudding in your breakfast bowl or jar of choice. Place all dry ingredients in the base of the bowl then pour the coconut cream over. Stir well until everything is incorporated. Place in the fridge to set overnight.
To prepare the raspberry jam you will need to defrost the raspberries and then mash them with the end of a fork. Stir through the chia seeds and place in the fridge to set overnight.
In the morning take both components out of the fridge (preferably twenty minutes before serving); spoon the raspberry jam over the pudding, sprinkle with sliced almonds and coconut thread. You’re done!
*If you’re making this for more than one person, make as many quantities as you like in one large bowl, then pour equal portions into smaller bowls to set in the fridge overnight.
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