300ml unsweetened almond milk
1 tbsp almond butter
½ tsp cinnamon
60g chia seeds
1 tsp xylitol or stevia
2 tsp cocoa powder
120g raspberries (fresh or frozen)
generous tsp almond butter to top each pudding
- Blend all the main ingredients in a Nutri Bullet till smooth. The consistency will be quite thick.
- Divide between two jars, dessert bowls or glasses and put in the fridge to set a little further.
- In a small bowl mash, the raspberries until they resemble jam.
- Top each pudding with a layer of, ‘jam,’ and finish with a generous tsp almond butter.
These are generous portions and designed with breakfast in mind. The same amount of mixture divided between 4 ramekins would make a lovely chocolate mousse to finish off a meal.