PEACH AND RASPBERRY CHIA PUDDING

  • Light + fresh
  • MELROSE RESIDENT WHOLEFOODS COOK, DANI VENN
  • Gluten Free
  • Dairy Free
  • Vegan
PEACH AND RASPBERRY CHIA PUDDING
  • Prep time:

    10 minutes

  • Servings:

    2

  • Ingredients:
  • Method:

    Place chia seeds in a large mixing bowl, add coconut milk (or your favourite non-dairy milk), and mix well with a fork so that there are no clumps. Mix again after five minutes and set aside to naturally thicken for at least 30 minutes.

    Add vanilla bean, rice syrup and flaxseed oil, stirring well to combine. Keep in an airtight container, and place in the fridge to chill and thicken further, preferably for a few hours.

    When you are ready to serve, divide some chia pudding into serving bowls. Layer with coconut yoghurt, and top with a little more chia pudding. Garnish with fresh peaches and raspberries to serve.

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