Remember what a big deal fruit on the bottom yogurt used to be? Raspberry on the bottom chia pots, with toasted hazelnuts and lemon zest.
Main Ingredients
Chia pudding
3 cups almond milk
1/2 chia seeds
1 tsp ground cinnamon
1/2 tsp pure vanilla extract
2 tbsp maple syrup
Raspberry bottom
1/2 pint fresh raspberries
1 tbsp raspberry jam
Toasted chopped hazelnuts
Zest of lemon
Recipe Steps
Main Ingredients
Chia pudding
3 cups almond milk
1/2 chia seeds
1 tsp ground cinnamon
1/2 tsp pure vanilla extract
2 tbsp maple syrup
Raspberry bottom
1/2 pint fresh raspberries
1 tbsp raspberry jam
Toasted chopped hazelnuts
Zest of lemon
Recipe Steps
- Pudding- Combine all pudding ingredients in a medium container with lid, stir vigorously, cover and place in fridge for 1-2hrs or overnight.
- Raspberry bottom- place raspberries and jam in small saucepan and cook down over medium low heat until jammy, about 10 mins. Cool.
- Assemble into jars, and top with hazelnuts lemon zest, and a drizzle of maple syrup.