No matter how many times I eat a bowl (or jar) of chia pudding, I’m still not tired of it. The possibilities are just endless – and that’s why I love it.
This time I opted for the combination of raspberries and macadamia butter. The raspberries add a slight tartness to the dish, while the macadamia butter is just plain liquid tastyGOLDin my opinion (yes I do eat it with a spoon straight out of the jar). Put all of this goodness in a glass and you’ve made yourself the most delicious breakfast/dessert/snack/pre-dinner.
1,5 tbsp maple syrup
50ml chia seeds
1/4 tsp vanilla essence
150ml coconut milk
100ml almond milk (or any other plant-based milk)
50g frozen or fresh raspberries
125 ml any plant-based milk
3 tbsp macadamia butter
toppings: berries, coconut flakes
To make the chia pudding, combine the chia seeds, coconut milk, almond milk, vanilla essence and maple syrup in a jar, mix well and leave to soak overnight.
The next morning, make a thick raspberry puree by blending raspberries with a little bit of plant-based milk.
To serve, place macadamia butter in a serving dish, top with chia pudding, raspberry puree and then berries. Serve immediately. Enjoy!