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Chocolate PB&J Chia Seed Pudding

  • Total: 15 mins
  • Serves: 2


Chia Pudding

Raspberry Mousse

  • 1 ripe avocado
  • 1 cup fresh raspberries
  • 4 Medjool dates


  • 8 fresh raspberries
  • 2 tsp peanut butter
  • 1 tbsp shredded coconut


  1. Whisk together the chia seeds and coconut water in a bowl.
  2. Add the spices, chia seed mixture, cacao powder and salt into a bowl and mix until there are no lumps. Set aside in a fridge for a minimum of 2 hours or overnight.
  3. Prepare the raspberry mousse for no more than 2 hours before serving the chia seed pudding. Add raspberries, avocado and dates to a blender. Blend on high until smooth.
  4. To serve, layer the chia seed pudding with the raspberry mousse into two glasses. Top with peanut butter, raspberries and shredded coconut.

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