Raspberry Macadamia Coconut Chia Pudding [Vegan]

In this recipe, coconut chia pudding is layered with creamy macadamia butter, raspberry purée, and fresh berries. This desserty breakfast is sweet, a little tangy, and creamy and refreshing, yet satisfying. This may be ideal for breakfast, but it also makes a great afternoon or midnight snack for when you're craving something sweet.

RASPBERRY MACADAMIA COCONUT CHIA PUDDING [VEGAN]

INGREDIENTS

• 1 1/2 tablespoons maple syrup
• 3 1/3 tablespoons chia seeds
• 1/4 teaspoon vanilla essence
• 2/3 cup coconut milk
• 1/3 cup almond milk (or any other non-dairy milk)
• 3 1/2 tablespoons frozen or fresh raspberries
• 1/2 cup any plant-based milk
• 3 tablespoons macadamia butter
• Fresh berries, for topping
• Coconut flakes, for topping

PREPARATION

1. To make the chia pudding, combine the chia seeds, coconut milk, almond milk, vanilla essence, and maple syrup in a jar, mix well, and leave to soak overnight.
2. The next morning, make a thick raspberry purée by blending raspberries with a little bit of non-dairy milk.
3. To serve, place macadamia butter in a serving dish, top with chia pudding, raspberry purée and then berries. Serve immediately.

Food photographer, stylist, and professional chef in the making. 

http://www.onegreenplanet.org/vegan-recipe/raspberry-macadamia-coconut-chia-pudding/