MANGO RASPBERRY CHIA SEED PUDDING
- 2 teaspoon Maple Syrup
- 1/2 cup fresh Raspberries
- 1 Mango
- 6 tablespoons The Grain Market Chia Seeds
- 1 teaspoon Pure Vanilla Extract
- Pinch of Sea Salt
- 1 1/2 tablespoons Maple Syrup or Agave Nectar
- 1 1/2 cups Almond Milk
- In a measuring bowl, combine Milk, Maple Syrup, Sea Salt, Vanilla and Chia Seeds. Stir well and leave to set in the fridge overnight.
- Once your pudding is ready and before assembling, purée Mango.
- Combine Raspberries and Maple Syrup in a bowl and crush lightly with a fork.
- Layer Chia Seed Pudding, Mango puree and Raspberries in a dish. Assemble 2 layers of each.
- Enjoy!
