A sharp chia pudding with a coating of chocolate, topped with fresh raspberries and Ginger Biscuits from the “Seven sorts of cookies” range. The sting from the cookies is a perfect match for the slightly bitter raspberries, elevating the dessert to new heights. Try it for yourself!
3 large or 5 smaller portions
You will need:
6 tbsp chia seeds
4 dl almond milk (also works with ordinary milk)
2 tsp honey
4 tsp cocoa
2 dl fresh or frozen raspberries
Add a little extra honey for a slightly sweeter chia pudding.
What to do:
Mix the cocoa, half the milk, half the chia seeds and the honey to taste. Leave to stand. Use a fork to crush the raspberries in a separate bowl and then mix in the remaining milk, chia seeds and honey. Leave the bowls in the refrigerator for a few hours – ideally overnight. Stir the mixtures occasionally while they are setting Layer the raspberry and chocolate pudding into glasses, top with berries and serve with Ginger Biscuits from Gille’s “Seven sorts of cookies” range.