INGREDIENTS:

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Chia Pudding - 1 serve 

• 3 tbsp chia seeds 

• 2 tbsp vegan natural yoghurt 

• 1 tbsp maple syrup 

• 1/2 cup almond milk (125ml / 1.2dl)

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Raspberry and Chia Jam (For a small jar) 

• 250g raspberries (can be frozen)

• 1 tbsp maple syrup

• 2 tbsp lemon juice

• 2 tbsp chia seeds 

DIRECTIONS:
 

1. For the chia pudding add all of the ingredients to a jar and stir. Put a lid on the jar and store in the fridge for at least 1 hour or overnight. If it still seems too watery add 0.5-1 tbsp more chia seeds. 
    

2. For the Jam, add the raspberries to a pot and cook over medium heat for 5 minutes, mashing the raspberries as they begin to heat up. 
    

3. When the raspberries have broken down to a saucy consistency add the maple syrup and stir until combined. Remove from the heat and allow the mixture to cool a little before adding the chia seeds and lemon juice. 
    

4. Transfer the jam to a jar and allow to cool completely. Once the jar has reached room temperature transfer it to the fridge for an hour to set.