2 cups Greek yogurt or coconut yogurt
1 cup coconut milk
2 tsp vanilla extract
1/4 cup raw honey or maple syrup1/4 cup chia seeds
Raspberry Puree:
2 cups fresh raspberries
2 tsp fresh lemon zest
In a mixing bowl or glass container add all of your chia pudding ingredients. Whish thoroughly to combine well.
Divide the chia pudding base among individual serving mason jars or glasses. Refrigerate for at least 4 hours to overnight.
Just before serving, place the fresh raspberries in a bowl together with the lemon zest. Using a fork mash until pureed. Top your chia pudding with the lemony raspberry puree. stays good refrigerated for up to 2-3 days.
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