Ingredients

1 cup of raspberries (fresh or frozen)

1/2 cup almond milk (or other milk of choice)

1/4 cup chia seeds

1/2 cup of coconut milk

Pinch of cinnamon

Tbsp lemon juice

Pinch of salt

1/2 tsp vanilla extract

1tbsp honey or maple syrup (or more or less to taste)

Method

Combine all ingredients except the chia seeds in a nutribullet or food processor etc until mixed — around 45 seconds.

Add in the chia seeds and stir through.

Spoon the mixture into little jars and refrigerate overnight.

In the morning add your toppings – I have added freeze dried rasperries and buckinis but a dollop of coconut yoghurt, fresh raspberries, toasted coconut or granola would be good too.

Make a batch and have them in the fridge for a grab and go breakfast.