Fancy raspberry ripple for breakfast? Well now you can with our vegan chia pudding bowl
Prep:15 mins no cook
Nutrition per serving
50g white chia seeds
200ml coconut drinking milk
1 nectarine or peach, cut into slices
2 tbsp goji berries
1 tsp lemon juice
2 tsp maple syrup
Divide the chia seeds and coconut milk between two serving bowls and stir well. Leave to soak for 5 mins, stirring occasionally, until the seeds swell and thicken when stirred.
Meanwhile, combine the purée ingredients in a small food processor, or blitz with a hand blender. Swirl a spoonful into each bowl, then arrange the nectarine or peach slices on top and scatter with the goji berries. Will keep in the fridge for 1 day. Add the toppings just before serving.
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