Quick, healthy, tasty.and colourful! These are perfect for making with kids – they can weigh and decorate, they just need an adult helper to do the blending. Can be enjoyed for breakfast, dessert, or as a snack – and they'll last in the fridge for a while.
Protein-packed chia seeds give this pudding a lovely moussey consistency and are also one of the healthiest foods you can eat!
- Serves 4
- Prep Time 10 mins (plus 2 hours to chill and set)
- Vegan, Gluten Free, Dairy Free, Paleo, GAPS Friendly
- You'll need a blender (stick, or regular)
Ingredients
- 1 400ml tin coconut milk
- 10 pitted dates
- 100g of fresh/frozen raspberries (or 2 tsp dehydrated raspberry powder)
- 2 tsp beetroot powder (optional, for colouring)
- ½ lemon, juiced
- ¼ tsp salt
- 3 tbsp chia seeds
For garnish: chopped nuts & fresh raspberries (or anything you fancy, we used some dried flowers, coconut and sprigs of mint too!)
Method
1. Blend all ingredients (except chia seeds and garnish) until smooth; then stir in the chia seeds.
2. Divide into 4 ramekins, cover and refrigerate for 2 hours (or up to a week)
3. Garnish just before serving.