Raspberry ripple chia pudding
Serves 2
Easy
Prep:
no cook
Fancy raspberry ripple for breakfast? Well now you can with our vegan chia pudding bowl
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- 50g white chia seeds
- 200ml coconut drinking milk
- 1 nectarineor peach, cut into slices
- 2 tbsp goji berries
For the raspberry purée
- 100g raspberries
- 1 tsp lemon juice
- 2 tsp maple syrup
Nutrition: per serving
- kcal257
- fat10g
- saturates3g
- carbs26g
- sugars22g
- fibre13g
- protein8g
- salt0.2g
Method
step 1
Divide the chia seeds and coconut milk between two serving bowls and stir well. Leave to soak for 5 mins, stirring occasionally, until the seeds swell and thicken when stirred.
step 2
Meanwhile, combine the purée ingredients in a small food processor, or blitz with a hand blender. Swirl a spoonful into each bowl, then arrange the nectarine or peach slices on top and scatter with the goji berries. Will keep in the fridge for 1 day. Add the toppings just before serving.
