Preparation Time: 5 minutes + Overnight
Servings: 2
Ingredients
For the Raspberry Layer
● ¼ cup (40g) Chia Bia Whole Chia Seeds
● 250ml almond milk
● 1 cup of fresh or frozen raspberries
● 2 tbsp honey or maple syrup
● 1 tsp vanilla extract
For the Almond Layer
● ¼ cup (40g) Chia Bia Whole Chia Seeds
● ½ tsp almond extract
● 100g plain or vanilla yogurt of choice
● 150ml almond milk
● Fresh berries, toasted flaked almonds and pumpkin seeds to serve
Directions
- Blend together the almond milk, raspberries and honey or maple syrup until smooth. Add vanilla extract.
- Place puree into a large bowl or jug. Add the chia seeds and whisk to combine. Set to one side for 5 minutes. Whisk again and then place in the fridge for a few hours or overnight.
- Mix together the chia seeds, almonds extract, yogurt and almond milk in a separate jug. I find this layer is sweet enough if you use a lightly sweetened milk and yogurt. Add 1 -2 tbsp of maple syrup or honey if you want it a little sweeter. Place into the fridge for a few hours or overnight.
- Layer chia puddings in glasses or jars, top with yogurt of choice, berries, almonds and pumpkin seeds before digging in.