Are you looking for a breakfast that will keep you going until much time, taste amazing, and be easily transported? Look no further!
Ingredients (1 portion):
150ml coconut milk
1 1/2 tablespoons almond butter
1/2 teaspoon ground cinnamon
30g chia seeds
60g raspberries (fresh or frozen)
Method:
Blend coconut milk with 1/2 tablespoon almond milk and cinnamon.
Add chia seeds and leave in the fridge overnight (or at least 20 mins) to thicken.
Mash the raspberries until form a ‘jam’
Once the chia pudding has set, top with the raspberry ‘jam’ and 1 tablespoon of almond butter.
Enjoy!
The pudding will keep in the fridge for 3 days.
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