Chia Pudding Topped with Raspberry Nice Cream

Photo 23-01-2015 1 15 34 pm

Ingredients

Chia Pudding
1 tin of Coconut Milk (400ml)
1/4 Cup of Chia Seeds
1 heaped teaspoon of Maple syrup (feel free to use what ever sweetener you like, honey, coconut flower nectar, agave etc)

Raspberry Nice Cream
1 Frozen Banana
2/4 Cup of Frozen Raspberries

Optional extras (Toppings)
– 1 Mango
– 1 Passion Fruit
– 1 Banana

Method

Chia Pudding
– Open tin of coconut milk and place into a container or jar (any seal-able container), add the 1/4 cup of chia seeds, stir well and set aside in the fridge.
– After 30mins-60mins add your chosen sweetener and give the jar another stir to make sure there aren’t any clumps and then leave in the fridge overnight.

Raspberry Nice Cream
– Place Banana and Raspberry into your food processor and blend until smooth (My food processor is tiny so I’m not sure how it would go in a big processor, if there isn’t enough in the processor to blend maybe add another frozen banana).

Assembly
– Once the Chia pudding is set put the desired amount into the bottom of a jar. Then spoon as much nice cream as you like on top.
– If you’re not worried about presentation just chuck as much pudding and nice cream as you like into a bowl and top with fresh fruit.

*I like to chop up banana and mix it through the chia pudding

* enough for 2 or 3, with some left over chia pudding (which keeps in the fridge for a few days)

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