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Raspberry and Chocolate Chia Pudding

Prep:

10 minutes

Cook:

Set overnight
Raspberry sauce
⅔ cups frozen raspberry
5 tbsp water 
1 tbsp maple syrup 
2 tbsp chia seeds
    Chia pudding
    1 tbsp cocoa powder
    2 scoops (50g) Two Islands Chocolate Protein Powder
    3 tbsp maple syrup
    ⅓ cup chia seeds
    1⅓ cups almond milk

       

      1. Add all raspberry sauce ingredients in a blender except for chia seeds and blend until smooth. Pour in a bowl and stir in chia seeds, sit in the fridge for a few hours or overnight.
      2. Add all chia pudding ingredients in a bowl and mix with a whisk until well combined. Store in the fridge for a few hours or overnight. 
      3. To serve, evenly divide the raspberry sauce between glasses/jars/bowls and then top with an even serving of the chocolate chia pudding. Add a dash of milk to your chocolate chia pudding if it’s solidified too much overnight.
      4. Top with banana’s, buckwheat, hemp seeds, and other toppings of your choice.