Ingredients
- 1/2 cup white chia seeds
- 375ml Kara Coco 100% Coconut Water
- 3 cups frozen raspberries
- Maple syrup (optional, to taste)
Raspberry ‘Jam’ Pudding
Method
- Put the chia seeds into a 500 ml jar or container and pour over the coconut water.
- Set aside to soak for at least 15 minutes. This mixture will keep in the fridge for up to 1 week.
- Working in 6 batches per pudding, put ½ cup raspberries in a bowl and set aside for 5 minutes to soften slightly.
- Using the back of a fork, crush the raspberries. Stir in 3 tablespoons of the chia mixture.
- Add up to 1 tsp maple syrup to taste. Store in a small container and keep chilled.
Source & Credits: https://www.threevegandmeat.com/
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