Chia and raspberry pudding

Name: Chia and raspberry pudding
Yield: 2
Ingredients: 1 cup (120g) fresh or frozen raspberries; 1/4 cup (20g) desiccated coconut; 1/4 cup (40g) black chia seeds; 1/2 tsp ground vanilla or vanilla extract; 1 cup (250ml) almond or rice milk; Hazelnut butter (or any other nut butter), chopped kiwi fruit, raspberries, blackberries, mint leaves and hemp seeds, to serve

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We want to eat this chia pudding via the Green Kitchen for breakfast, lunch and dinner. It's full of superfoods and it's that good!

1 cup (120g) fresh or frozen raspberries
1/4 cup (20g) desiccated coconut
1/4 cup (40g) black chia seeds
1/2 tsp ground vanilla or vanilla extract
1 cup (250ml) almond or rice milk
Hazelnut butter (or any other nut butter), chopped kiwi fruit, raspberries, blackberries, mint leaves and hemp seeds, to serve

Method

1.

Place raspberries in a bowl and mash with a fork. Stir in coconut, chia seeds and vanilla, then pour over milk and stir until well combined. Set aside, stirring every 2-3 minutes, for 10 minutes to prevent clumps from forming.
2.

Set aside to soak in the fridge for at least 1 hour or overnight. The pudding is ready when the consistency is thick and jelly-like.
3.

Spoon into two glass jars. Cover with a layer of nut butter and finish with the fruit, a few mint leaves and a sprinkling of hemp seeds.