Raspberry ripple chia pudding
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Raspberry ripple chia pudding

By Jessica Gooch

Fancy raspberry ripple for breakfast? Well now you can with our vegan chia pudding bowl

  • Prep:15 mins
    no cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 257
  • fat 10g
  • saturates 3g
  • carbs 26g
  • sugars 22g
  • fibre 13g
  • protein 8g
  • salt 0.2g

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

  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.

  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.

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