Raspberry Chia Pudding
- 1 cup (200 grams) raspberries
- 3 tbsp chia seeds
- ¾ cup coconut milk (full-fat)
- ¼ cup beet root puree
- 2 tbsp agave syrup
- Pinch of fine sea salt
- Blend raspberries with coconut milk
- Add Chia seeds, agave syrup syrup, beet root puree and salt to the coconut milk/berry mixture
- Heat everything in a pan for about 3 minutes
- Stir well and then put in the in a jar or glass bowl and then in the fridge for about 1 hour
- Check after 20 minutes and stir again.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/raspberry-chia-pudding/
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