Thick, zesty and loaded with nutrients these chia seed puddings are as delicious as they are pretty. I quite often get asked if I enjoy eating out and to be honest when I’m enjoying food like this, the answer is no.
Create your own café experience by pairing this with my creamy vanilla bean cashew yoghurt. The other great thing about this recipe is that you can meal prep ahead of time and take these to work with you for a speedy breakfast. Warning, everyone will be asking you to make one for them!
If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist I would love to see what you’re all getting up to in your kitchens, so stay in touch
Talitha
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Place blueberries into the microwave for a minute or two until warm and they are easy to mash. Use a fork to mash the blueberries to break them down until they almost resemble a puree.
Add remaining ingredients into a small mixing bowl, then stir through the blueberries and divide into 2 mason jars, cover with lids and place in the fridge over night.
Enjoy with fruit, nuts and yoghurt - check out my recipe for creamy vanilla bean cashew yoghurt (as pictured).
Ingredients
Directions
Place blueberries into the microwave for a minute or two until warm and they are easy to mash. Use a fork to mash the blueberries to break them down until they almost resemble a puree.
Add remaining ingredients into a small mixing bowl, then stir through the blueberries and divide into 2 mason jars, cover with lids and place in the fridge over night.
Enjoy with fruit, nuts and yoghurt - check out my recipe for creamy vanilla bean cashew yoghurt (as pictured).
