Ingredients
VEG, VGN, GF, DF 
15 minutes + overnight chilling 
6 Chia pudding
- 2 cups thick unsweetened coconut yoghurt
- 1/2 cup water
- 1/4 cup pure maple syrup
- 1 tablespoon vanilla
- 4 tablespoons chia seeds
- 125g fresh raspberries
- Zest of 1 lime
- Juice of 1/2 lime
Toppings
- 125g fresh raspberries
- A few fresh mint leaves
- A drizzle of pure maple syrup
- A sprinkle of hemp seeds (optional)
- More fresh lime zest (optional)
Method
- In a medium-sized mixing bowl, whisk together the coconut yoghurt, water, maple syrup, vanilla, and chia seeds together until well combined.
- Cover the bowl and place it in the fridge to set overnight.
- When you're ready to serve, prepare the raspberry topping: In a small bowl, mash together 125g of fresh raspberries with the zest of 1 lime and the juice of 1/2 a lime. Set this mixture aside.
- Scoop the chia pudding into individual serving bowls.
- Top each serving with the mashed raspberry and lime mixture, a handful of whole fresh raspberries, a drizzle of pure maple syrup, a little extra lime zest, and some fresh mint leaves for garnish.
- Optionally, sprinkle with hemp seeds for added texture and nutrition.
- Store any leftover chia pudding in an airtight container in the refrigerator for up to 5 days.
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