Raspberry Chocolate Chia Pudding

DESCRIPTION

INGREDIENTS

Raspberry layer

• 2 tbsp white chia seeds
• 120ml almond milk
• 10 raspberries

Chocolate layer

• 2 tbsp white chia seeds
• 120ml almond milk
• 1 tbsp cocoa powder
• 1 tbsp maple syrup
• 1/4 tsp vanilla extract
• Pinch of salt

INSTRUCTIONS

Raspberry layer

1. Using a stick blender or a potato masher, puree raspberries.
2. Transfer raspberry puree, white chia seeds and milk to a jar or a container with a lid. Give everything a good stir, then cover and refrigerate for at least two hours or overnight.

Chocolate layer

3. Combine all ingredients for the chocolate layer in a jar or a container with a lid. Give everything a good stir, then cover and refrigerate for at least two hours or overnight.

Assemble

2. When ready to serve, assemble by layering half the chocolate chia pudding and half the raspberry chia pudding in each serving glass. Top with a few fresh raspberries and enjoy!

NOTES

• I used almond milk but you can use whatever plant based milk you like!
• Feel free to substitute maple syrup with any sweetener of choice.
• The chia puddings can be made ahead of time and stored in the fridge for up to 2 days (for raspberry chia pudding) or 5 days (for chocolate chia pudding).

© Chloe Ting Recipes – https://chloeting.com/recipes/raspberry-chocolate-chia-pudding