A delicious thick and creamy chia pudding topped with home made raspberry rosemary jam and oven roasted honey cinnamon nuts. The pudding is vegan.
Deseed the dates and roughly chop them.
Put the chia seeds, dates, almond milk, coconut milk, vanilla, cinnamon and salt in a blender. Start on a very low speed and gradually increase the speed till you have a thick and creamy pudding. While blending stop several times to scrape down the pudding on the sides
Put the pudding in 2 jars and store it in the fridge for at lest 4 hours, but preferably overnight.
Choose your favourite topping to go with your pudding. I have chosen for raspberry jam and caramelised nuts. Topping in total is 124 kcal per serving (40 from the jam and 74 from the nuts)
The pudding without topping is 222 kCal
I have used regular unroasted unsweetened almond milk, but you can also use home made almond milk. Click on the ingredient to go to my almond milk recipe. This will be higher in calories as I have used hemp seeds to enrich it with protein.
Raspberry jam and caramelised nuts recipes are also available for you. Simply click on the ingredient and the recipe will appear!
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