Raspberry Chia Pudding
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- ½ cup dates
- 400ml tin coconut cream
- 2 teaspoons vanilla extract
- 1½ cups raspberries
- ¼ cup chia seeds
- Blend dates, coconut cream and vanilla extract in a blender until
- completely smooth.
- Add raspberries and pulse to combine.
- Pour into a container and stir through chia seeds.
- Refrigerate for at least 3 hours to thicken.
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