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
  1. Blend raspberries with coconut milk
  2. Add Chia seeds, agave syrup syrup, beet root puree and salt to the coconut milk/berry mixture
  3. Heat everything in a pan for about 3 minutes
  4. Stir well and then put in the in a jar or glass bowl and then in the fridge for about 1 hour
  5. Check after 20 minutes and stir again.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/raspberry-chia-pudding/