Jazzy jam chocolate, raspberry & almond butter chia pudding

Ingredients

Serves 2

300ml unsweetened almond milk

1 tbsp almond butter

½ tsp cinnamon

60g chia seeds

1 tsp xylitol or stevia

2 tsp cocoa powder

To serve

120g raspberries (fresh or frozen)generous tsp almond butter to top each pudding

Method

1. Blend all the main ingredients in a Nutri Bullet till smooth. The consistency will be quite thick.

2. Divide between two jars, dessert bowls or glasses and put in the fridge to set a little further.

3. In a small bowl mash, the raspberries until they resemble jam.

4. 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.