"This raspberry variation of a chia pudding is simple, satisfying and very delicious as a breakfast or snack. You could even serve it for dessert if you sweeten it slightly by blending dates with the milk. It is also perfect as a quick, on-the-go breakfast to keep in the fridge. Add whatever toppings you prefer. We like to add some nut butter as it balances out the sweet and tangy fruit flavors."- David Freniel and Luise Vindahl
- 120 Grams (4 oz/1 cup) fresh ripe raspberries (or frozen, thawed)*
- 3 Tablespoons desiccated coconut
- 3 Tablespoons black chia seeds
- 1/2 Teaspoon ground vanilla or vanilla extract
- 250 Milliliters (8½ fl oz/1 cup) plant milk of choice
For the Topping
- hazelnut butter (or any other nut butter)
- green kiwi fruit, chopped
- fresh raspberries and blackberries
- fresh mint leaves
- hemp seeds
Put the raspberries in a bowl and mash them with a fork. Stir in the coconut, chia seeds and vanilla and then pour over the milk and mix until well combined. Stir every now and again for the first 10 minutes to prevent lumps from forming. Let aside to soak in the fridge for at least 30 minutes or overnight.
For the Topping
The pudding is ready when the consistency is thick and jelly-like. Spoon into two medium-sized glass jars or a large one. Cover with a layer of nut butter and finish with the fruit, a few mint leaves and a sprinkling of hemp seeds. It can keep for a couple of days in the fridge (without the toppings), if unopened.
* You can replace the raspberries with other berries or mashed fruit, and the milk with freshly squeezed juice.