Chia & Mango Pudding with Coconut Cream & Raspberries (Vegan & GF)

1. In a bowl combine the chia seeds, soya milk, 1/2 can of coconut milk, vanilla & 3 tsp of maple syrup until fully combined.

2. Place the mixture into a food processor or blender & whizz up until fully combined & pop into the fridge to set. This will take approximately 1-2 hours. After this time, the chia seeds will have puffed up & turn the mixture into a jelly consistency. I call this chia pudding!

3. De-skin & stone the mango & place it into a food processor or blender along with 1 tsp maple syrup and whizz up until smooth. Set aside.

4. Pop the chocolate into a bowl on-top of a saucepan with boiling water, creating a bain marie and allow the chocolate to fully melt.

5. Start layering your dessert. TIP- Allow each layer to fully set before adding the next layer. This prevents the layers from mixing together! I went for a thick layer of the chia pudding, then a thin layer of melted chocolate, a thick layer of mango, then another thinner layer of the chia pudding.

6. I decorated my desserts with coconut whipped cream, fresh raspberries, a drizzle of melted chocolate & a sprinkling of unsweetened desiccated coconut.

As soon as you complete decorating your delightful dessert, you can tuck in straight away. Alternatively, pop into the fridge and enjoy later in the day.