spiced almond chia pudding

  • 3 cups (750ml) unsweetened almond milk
  • ½ cup (100g) white chia seeds
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon ground cinnamon, plus extra to serve
  • 2 tablespoons maple syrup, plus extra to serve
  • fresh raspberries, to serve
  • micro (baby) mint leaves, to serve
  1. Place the milk, chia, vanilla, cinnamon and maple syrup in a large jug and whisk to combine. Pour into 4 x 1-cup-capacity (250ml) glasses. Refrigerate for 20 minutes or until set. 
  2. Top with the extra cinnamon, maple syrup, raspberries and mint to serve. Serves 4.
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