Raspberry ripple chia pudding

1 of 5-a-day breakfast chia seed fibre gluten free raspberry smoothie bowl summer vegan

N/A

Source

Ingredients

50g white chia seeds

200ml coconut drinking milk

1 nectarine or peach, cut into slices

2 tbsp goji berries

100g raspberries

1 tsp lemon juice

2 tsp maple syrup

Method

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.

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.