By Dasha (aka @littlekalegirl)
This is one of my favourite breakfast ideas, because who doesn’t love chia pudding?
Using my trusty Vitamix and the Blending Cup & Bowl Starter Kit accessory, this is a great vegan-friendly recipe that is also a fun activity for home. To make it that bit fancier, I serve it up in my Luigi Bormioli glasses.
It’s the perfect ‘next day breakfast’ if you make extra chia seed pudding the day before, and it literally takes
5 minutes to make.
4 tbsp Chia seeds
1 tsp Maple syrup
2 tbsp Vanilla coconut yoghurt
250 ml Almond milk
1 cup Strained frozen raspberries
1 tbsp Pink pitaya powder
1
Mix all the ingredients through.
Ingredients
4 tbsp Chia seeds
1 tsp Maple syrup
2 tbsp Vanilla coconut yoghurt
250 ml Almond milk
1 cup Strained frozen raspberries
1 tbsp Pink pitaya powder
Directions
1
Mix all the ingredients through.
