A refined sugar-free, gluten-free, vegan creamy chia pudding recipe with raspberries, cacao and oats. Can be served as breakfast or as a delicious dessert.
Add the raspberries and almond milk to a highspeed blender and blend until smooth. Add to a bowl or airtight container, along with the chia seeds and stir. Cover then pop into the fridge.
2
Rinse the blender then add all of the oat ingredients to it. Blend until combined then transfer to a separate bowl/airtight container. Cover then leave in the fridge overnight.
3
In the morning, serve together along with a selection of your favourite toppings.
Notes
4
There isn't any added sugar or syrup to the recipe, feel free to adjust the sweetness to suit your personal tastes.
Add the raspberries and almond milk to a highspeed blender and blend until smooth. Add to a bowl or airtight container, along with the chia seeds and stir. Cover then pop into the fridge.
2
Rinse the blender then add all of the oat ingredients to it. Blend until combined then transfer to a separate bowl/airtight container. Cover then leave in the fridge overnight.
3
In the morning, serve together along with a selection of your favourite toppings.
Notes
4
There isn't any added sugar or syrup to the recipe, feel free to adjust the sweetness to suit your personal tastes.
